Salmon Chowder #FishFridayFoodies
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Today, Stacy of Food Lust People Love invited us to: "Share a soup recipe with seafood, perfect for a chilly day. Or a chilled soup, if it's hot where you live."
I opted for a chowder - it's been very chilly weather in Georgia lately (we got our once in a 3-year dusting of snow this past week!) so something warm and incredibly cozy sounded PERFECT!
This broth is very rich with the heavy cream - but there is more broth than cream so it's not too heavy. It is chock full of tasty and tender vegetables and bites of salmon. The flavors are very light, primarily just salt and pepper to accent the flavors of the ingredients. Feel free to change that up and use a different flavor profile if the mood suits you! I feel like if I have salt, pepper, and garlic in a recipe I'm good. :D
See all of our seafood soups today!
1/2 lb bacon, cut into 1/2 inch pieces
3 stalks celery, minced
1 medium onion, diced
1 TBS minced garlic
4 cups chicken stock (or seafood stock)
2 medium russet potatoes, scrubbed and diced
1 1/2 tsp Salt
1/2 tsp Black pepper
1 tsp Garlic Powder
1 TBS cornstarch
1 14-oz can corn, drained
2 cups heavy whipping cream
1 lb salmon, skin discarded and cut into 1-inch pieces
1/2 cup grated gruyere or parmesan cheese (optional), more to serve if desired
- In a large soup pot, cook the diced bacon until crispy. Remove bacon pieces and set aside on a paper towel to drain. Leave about 1 TBS of bacon grease in the pot, and drain off all extra.
- Cook the diced onion and celery in the bacon grease over medium, to medium-high heat, until they begin to caramelize and become slightly tender (about 8 minutes or so). Stir often, and adjust the heat as necessary. Sprinkle the vegetables lightly with salt and pepper while cooking.
- Add in the minced garlic and sauté another minute, until fragrant.
- Add in the broth, potatoes, salt, pepper, and garlic powder (if your broth is salted, start with just 1 tsp salt and adjust seasoning later).
- Bring to a simmer, and allow to simmer for 15 minutes, or until potatoes are tender. Make a slurry with the cornstarch by whisking the 1 TBS cornstarch with 2 TBS water in a small bowl; whisk the slurry into the soup and bring to a simmer until slightly thickened. Turn heat down a very low simmer and add in the corn, and heavy whipping cream. Stir to blend.
- Place the salmon pieces into the soup and cover. Allow to simmer on low about 8 minutes, or until salmon is fully cooked through and flakes easily.
- Add in the shredded cheese and stir to blend in.
- Taste, and adjust seasonings as desired.
- Serve with a sprinkling of additional cheese and the crispy bacon pieces.
Recipe adapted from the Modern Proper