Salmon Chowder

Name: Salmon Chowder
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 to 4 pounds salmon heads, fins and bones (, gills removed); Salt; 1 onion, (chopped); 2 carrots, (chopped); 2 celery stalks, (chopped); 1 cup white wine; 1 handful of dried mushrooms, (preferably matsutake); 2 bay leaves; 1/4 pound thick bacon; 1 cup chopped yellow or white onion; 1 1/2 pounds potatoes, (peeled and diced); 5 tp 6 cups fish broth, (or 4 cups chicken broth plus 1 to 2 cups water); 1 to 2 pounds skinless, boneless salmon meat, (cut into chunks); 1 cup corn, (fresh or thawed); 2/3 cup heavy cream; Black pepper to taste; 2 tablespoons chopped fresh dill or chives, (for garnish)

Instructions

Prep:20minCook:1h

You can use any salmonid fish for this recipe... actually, you can use any fish -- except for something like sardines, mackerel or bluefish. Serve with crusty sourdough bread and a hoppy beer or crisp white wine. Oh, and this chowder is actually better the next day; just heat it up very slowly on the stovetop. Don't let it boil.

Updated at: Thu, 21 Nov 2024 22:49:43 GMT