Salmon Chowder

The farmer’s market is always a source of inspiration to me. I love meeting people and being inspired by what’s fresh. So when I discovered Sena Sea at my local farmer’s market, I immediately stocked up with Alaskan Copper River salmon and cod. Rather than going to a grocery store or fishmonger, I buy directly from the fisherman. The quality of the fish? Perfect!

I was excited to use up some of the other ingredients I had gathered at the market. So with the weather cooling down, a chowder seemed like a nice meal. This is my first attempt at preparing a seafood chowder and it turned out beautifully. I hope you’ll enjoy it in your home! Please feel free to use any variety of good local fish in your part of the world.


Salmon Chowder

Makes 4 servings

10-12 small creamer potatoes, cut into halves or quarters

1 small leek, cleaned and sliced ¼” thick

1 cup of organic heavy cream

2 quarts fish stock, preferably homemade

2 cloves young garlic, finely minced

Handful of parsley, dill, or chervil, roughly chopped (optional)

1 cup dry white wine, such as sauvignon blanc

2 Tb butter, unsalted

1 lb. small salmon collars, fresh cubed fillets, or chum

In a 5 quart stockpot or dutch oven, heat the butter and sweat the leeks, garlic, and potatoes until softened. This will takes 3-4 minutes. Then pour in the cup of white wine and reduce by half over medium heat. Add the fish stock and bring your soup to a rolling boil. Quickly turn the heat down to a simmer, add your fish, and cover with a lid for 5-7 minutes until the fish is nicely cooked. Add the heavy cream and continue to simmer without the lid until the soup is thickened and your potatoes can be easily pierced with a fork. At this point, season the chowder and adjust to your preference. You could add some heat with dashes of tabasco at this point.

Pour into bowls and top with a tablespoon of fresh chopped herbs. Serve hot with a side of good grilled bread. Bon appetit!