Salmon Chowder


1 can (16oz) of Alaska salmon or 1 lb of fresh salmon, cut into chunks
1 tbs butter
1 small onion, chopped
1 tbs flour
3 cups milk
1 cup of potatoes, diced
2 cloves garlic, minced
1 green pepper, minced
2 tbs fresh parsley, chopped
1 (8oz) can of corn, drained
4 sprigs of fresh thyme or 2 tsp dried
2 strips of thick sliced bacon, chopped
2 tbs dry sherry
1 cup fish stock or clam juice
kosher salt and fresh cracked black pepper to taste
  • In a large sauce pan or stock pot, add the chopped bacon and saute using medium high heat. Saute for about 3 minutes.
  • Add onion  garlic and green pepper, butter and saute for another 3 minutes.
  • Reduce the heat to low.
  • Add the flour and stir constantly until lightly browned.
  • Add the milk and fish stock and whisk until smooth.
  • If mixture becomes too thick add more milk or fish stock.
  • Add the sherry and season with salt and pepper.
  • Add the potatoes and let simmer for 30 minutes.
  • Add the corn and cook for an additional 10  minutes.
  • Add the salmon and cook for another 10 minutes if fresh or 5 minutes if canned.
  • Serve in bowls and garnish with parsley.




15 min


40 min


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