Salmon Chowder with Chives
From 300 Sensational Soups by Carla Snyder & Meredith Deeds
We love how quick and easy this soup is to pull together. You don’t even have to peel the potatoes! The red and golden skins give this otherwise pale soup much-needed color.
Tip: We’ve used two types of potatoes here because they have different textures and colors and give the soup more interest. If you only want to use one kind of potato, go ahead.
Serves 6
¼ cup unsalted butter
1 shallot, minced
¼ cup all-purpose flour
½ tsp. salt
8 cups fish, shellfish, or chicken stock
8 oz. Yukon gold potatoes, cut into ½” dice
8 oz. red-skinned potatoes, cut into ½” dice
1 bay leaf
1 lb. boneless skinless salmon fillet, cut into 2-inch pieces
1 cup whipping cream
¼ cup minced fresh chives, divided (I substituted green onion)
2 tsp white wine vinegar
Pinch freshly ground pepper
Pinch ground nutmeg
Pinch cayenne pepper
1. In a large pot, melt butter over medium heat. Add shallot and sauté until starting to soften, about 2 minutes. Sprinkle with flour and salt; sauté for 2 minutes.
2. Gradually whisk in stock. Add Yukon gold potatoes, red-skinned potatoes and bay leaf; bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Add salmon and simer until fish is opaque and flakes easily with a fork and potatoes are tender, about 5 minutes. Discard bay leaf. Stir in cream, 2 tbsp of the chives, vinegar, black pepper, nutmeg, cayenne,a nd salt to taste. Reheat over medium heat until steaming stirring often. Do not let boil.
3. Ladle into heated bowls and garnish with the remaining chives.
Traca’s notes: VERY good. I like a thicker chowder and would reduce amount to 6 or 7 cups of stock. Would also be interested in substituting the fresh salmon for hot-smoked salmon, or a mixture of both.
Instead of cayenne, I threw in ¾ tablespoon of red chili flakes.
From 300 Sensational Soups by Carla Snyder & Meredith Deeds
We love how quick and easy this soup is to pull together. You don’t even have to peel the potatoes! The red and golden skins give this otherwise pale soup much-needed color.
Tip: We’ve used two types of potatoes here because they have different textures and colors and give the soup more interest. If you only want to use one kind of potato, go ahead.
Serves 6
¼ cup unsalted butter
1 shallot, minced
¼ cup all-purpose flour
½ tsp. salt
8 cups fish, shellfish, or chicken stock
8 oz. Yukon gold potatoes, cut into ½” dice
8 oz. red-skinned potatoes, cut into ½” dice
1 bay leaf
1 lb. boneless skinless salmon fillet, cut into 2-inch pieces
1 cup whipping cream
¼ cup minced fresh chives, divided (I substituted green onion)
2 tsp white wine vinegar
Pinch freshly ground pepper
Pinch ground nutmeg
Pinch cayenne pepper
1. In a large pot, melt butter over medium heat. Add shallot and sauté until starting to soften, about 2 minutes. Sprinkle with flour and salt; sauté for 2 minutes.
2. Gradually whisk in stock. Add Yukon gold potatoes, red-skinned potatoes and bay leaf; bring to a boil. Reduce heat and simmer until potatoes are almost tender, about 15 minutes. Add salmon and simer until fish is opaque and flakes easily with a fork and potatoes are tender, about 5 minutes. Discard bay leaf. Stir in cream, 2 tbsp of the chives, vinegar, black pepper, nutmeg, cayenne,a nd salt to taste. Reheat over medium heat until steaming stirring often. Do not let boil.
3. Ladle into heated bowls and garnish with the remaining chives.
Traca’s notes: VERY good. I like a thicker chowder and would reduce amount to 6 or 7 cups of stock. Would also be interested in substituting the fresh salmon for hot-smoked salmon, or a mixture of both.
Instead of cayenne, I threw in ¾ tablespoon of red chili flakes.