Salmon Chowder

Salmon Chowder is a favorite dinner request for our family.   I will make it year round, but more often during the winter months.  Salmon chowder is an easy meal to put together and serve a small crowd or a simple dinner/lunch for two with crusty bread and salad {wonderful for Valentine’s Day}.  A true main stable meal for our family.

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{print recipe, Here}

Ingredients

1 1/2 – 2  pounds baked salmon fillet broken into large chunks {see recipe below}
6               ounces bacon, diced
2               tablespoons olive oil
3               cups finely diced yellow onions
2               tablespoons finely diced shallots
2-3           bay leaves
3-6           sprigs fresh thyme {1 tsp dried thyme}
3               pounds Russet potatoes, peeled, cut into bite-size
6               cups chicken broth {add 1-2 more cups depending on the desire thickness}
1               cup heavy cream
salt & pepper

Directions

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1.  Heat a large stockpot over medium-high heat add bacon pieces and cook until browned and crisp, about 5 minutes.  Transfer pieces to a paper towel lined plate to drain.  Set bacon pieces aside to be used later.   Drain the bacon fat from the pot.

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2.    In the same stock pot, add olive oil, onions, shallots, bay leaves, and thyme.  Cook the onions until soft and translucent, about 3-4 minutes.

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3.  Add cut  potato pieces and chicken broth to the pot.  Increase the heat to High and bring the liquid to a broil.  Reduce the heat to medium, partially cover the pot with a lid and simmer until the potatoes are tender, 10-15 minutes.

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4.  To thicken the chowder, smash some of the cooked potatoes with a wooden spoon against the side of the pot.

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5.  Add heavy cream.

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6.  Add cooked salmon chunks.

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7.  Add half of the cooked bacon pieces, salt and pepper.  Stir gently and try not to break-up the salmon pieces.  Cook until heated through.

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8.  Serve with sprinkle of reserved bacon pieces.

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Ingredients

1 1/2 – 2   pounds salmon fillet with skin on
2                tablespoons olive oil
salt and pepper

Directions
Preheat the oven to 425˚F

Line baking pan with parchment paper and place the salmon with skin side down.  Drizzle olive oil on the salmon and sprinkle with salt and pepper.

Bake for 15-20 minutes, the salmon fillet will be opaque and flakes easily with fork.

For a slightly crispy brown outside, for the last 3-5 minutes of baking, change the oven setting to Broil and move the pan to the upper oven rack.   Bake until desired brown color.

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{print Salmon Chowder recipe, Here}

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Visit my blog friends that are sharing their favorite SOUP recipes!
{click on the recipes below}

A Bright and Beautiful Life, Italian Sausage Tortellini Soup

Keeping Up with Mrs. Smith,  Chicken Tortilla Soup

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posted by: Kay