Salmon Chowder with Organic Ocean Seafood
This chowder is hearty, filled with flavor from a wide variety of spices, and balanced so it’s not fishy at all.
You can prep a lot of this soup the day before you want to serve it, and on the day of, add in the potatoes and salmon, so they don’t get overcooked or mushy.
Ingredients:
- (optional) 8 strips of bacon
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 large onion, finely chopped
- 4 (or more) garlic cloves, miced
- approx. 1 lb. of potatoes, chopped into cubes (I used mini-potatoes cut in half or quarters)
- 1 (200ml) can of corn, or frozen
- 2-4 tbsp butter
- (optional) red pepper flakes
- ¼ cup dry white wine
- ¼ cup flour
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ to 1 tsp dried dill
- ½ tsp fresh ground pepper
- 2 or 3 bay leaves
- salt (to taste)
- 4 cups of chicken broth (or sub in some seafood stock)
- 2 cups cream or half and half
- ½ tsp corn starch
- 2 medium sized Organic Ocean salmon filets (1 to 1.5 lbs.)
- fresh dill for garnish (or thyme)
- optional garnish includes green onions, chives, jalapenos, crumbled bacon or oyster crackers
Instructions:
If including the bacon, cook in your preferred method until it is brown and extra crispy. Drain on paper towels, keep grease to cook vegetables in.
In a heavy bottom pot, or a Dutch oven, heat 2 tbsp of butter and the grease (if using, if not, add 2 more tablespoons of butter).
Add in the onion and cook for one minute, then add the celery, carrots and garlic, as well as the red pepper flakes if desired.
Cook for 5 to 6 minutes, or until the vegetables are softened, add the ¼ cup of flour and cook for an additional minute, and then deglaze with the white wine.
Add the stock, the corn, half of the bacon, the dried basil, oregano, thyme, dill, pepper and bay leaves.
If you are making the soup ahead of time, stop here until you are ready to continue.
Add in the potatoes, and bring the soup to a boil, and then turn down to a simmer, cooking the potatoes for about 15 minutes.
While this is happening, remove the skin from the salmon and cut it into 1-inch pieces/chunks.
In a small bowl, place the tsp of corn starch with some of the cream, and whisk until no lumps remain.
When the potatoes are cooked, add in the corn starch mixture as well as the rest of the cream and stir to combine, then add in the salmon.
Let the salmon cook for 5 minutes on simmer, and check to see if more time is needed.
Remove the bay leaves, and taste for seasoning, adding salt and pepper as needed, as well as any other spices.
Plate in shallow soup bowls, and top with your desired topping of choice!
The soup should keep for a few days in the fridge, but it is best fresh. Make sure to reheat it on low and do not bring to a boil.
