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Bowl of salmon chowder with parsley and bacon garnish and a spoon on a white table

Salmon Chowder

crispy bacon bits, potatoes, oyster crackers

STARS

A rich cream-based soup of onion, potatoes, bacon, and tarragon, along with plenty of both fresh and smoked salmon. Top with the oyster crackers and some extra bacon bits, grab a big spoon and dig in!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  45 minutes
Ingredients
  • 5 tablespoons of diced unsalted butter
  • 3/4 cup of diced raw bacon
  • 1/3 cup of medium diced yellow onions
  • 1.5 teaspoons of finely minced garlic
  • 1 teaspoon of finely chopped thyme
  • 1 teaspoon of minced tarragon
  • 1 teaspoon of black pepper
  • 1 teaspoon of lemon pepper
  • 1 teaspoon of Elliot Bay seasoning
  • 2/3 cup of all-purpose flour
  • 3/4 cup of heavy cream
  • 3/4 cup of whole milk
  • 1 cup of trim, Sterling salmon
  • 2.75 cups of vegetable stock
  • 1 teaspoon of kosher salt
  • 1 teaspoon of sherry vinegar
  • 1 cup of steamed diced red potatoes
  • 1/3 cup of smoked salmon
  • 1/3 cup of bacon bits
  • 2 tablespoons of finely chopped parsley
Directions
1
Add the raw bacon and butter, heat slowly to render the bacon.
2
Add the onion and saute until translucent.
3
Add the garlic, herbs, and dry spices, saute until fragrant.
4
Add the flour and stir to make a roux. Cook roux for 2-3 minutes.
5
Add the cream and milk and whisk to make a thick sauce, stir to evenly incorporate all ingredients.
6
Add the stock, salmon, and salt. Whisk to incorporate.
7
Simmer for 10-12 minutes to build flavors, then turn off heat. Stir in potatoes and sherry vinegar.
8
Mix together the bacon bits and chopped parsley and use for garnish.

Salmon Chowder

crispy bacon bits, potatoes, oyster crackers

STARS

A rich cream-based soup of onion, potatoes, bacon, and tarragon, along with plenty of both fresh and smoked salmon. Top with the oyster crackers and some extra bacon bits, grab a big spoon and dig in!
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  1 hour
Active Time:  45 minutes
Servings:  4

Ingredients

  • 5 tablespoons of diced unsalted butter
  • 3/4 cup of diced raw bacon
  • 1/3 cup of medium diced yellow onions
  • 1.5 teaspoons of finely minced garlic
  • 1 teaspoon of finely chopped thyme
  • 1 teaspoon of minced tarragon
  • 1 teaspoon of black pepper
  • 1 teaspoon of lemon pepper
  • 1 teaspoon of Elliot Bay seasoning
  • 2/3 cup of all-purpose flour
  • 3/4 cup of heavy cream
  • 3/4 cup of whole milk
  • 1 cup of trim, Sterling salmon
  • 2.75 cups of vegetable stock
  • 1 teaspoon of kosher salt
  • 1 teaspoon of sherry vinegar
  • 1 cup of steamed diced red potatoes
  • 1/3 cup of smoked salmon
  • 1/3 cup of bacon bits
  • 2 tablespoons of finely chopped parsley

Directions

1
Add the raw bacon and butter, heat slowly to render the bacon.
2
Add the onion and saute until translucent.
3
Add the garlic, herbs, and dry spices, saute until fragrant.
4
Add the flour and stir to make a roux. Cook roux for 2-3 minutes.
5
Add the cream and milk and whisk to make a thick sauce, stir to evenly incorporate all ingredients.
6
Add the stock, salmon, and salt. Whisk to incorporate.
7
Simmer for 10-12 minutes to build flavors, then turn off heat. Stir in potatoes and sherry vinegar.
8
Mix together the bacon bits and chopped parsley and use for garnish.
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