Salmon Chowder

    1 hour 25 minutes

    This salmon chowder is a real treat on rainy days. It begins with a mirepoix of onion, celery, carrot and leeks which adds real depth of flavour.

    5 people made this

    Serves: 6 

    • 30g butter
    • 1 tablespoon olive oil
    • 1 onion, very finely diced
    • 2 celery stalks, very finely diced
    • 1 carrot, very finely diced
    • 2 leeks, trimmed and thinly sliced
    • salt and freshly ground pepper, to taste
    • dried thyme, to taste
    • 2 large potatoes, peeled and diced
    • 2 cups (500ml) fish stock
    • 200ml white wine
    • 1 cup (250ml) water
    • 4 tablespoons flour
    • 300ml milk
    • 400g salmon, cut into small pieces
    • fresh or dried dill, to taste

    Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

    1. In a heavy saucepan, melt butter with the olive oil and add the onion, celery and carrot. Cook over low heat for 5 minutes, stirring frequently so it doesn't brown, then add leeks. Add salt and pepper to taste and a little dried thyme. Cover and cook 10-12 minutes, stirring frequently.
    2. When the leeks are tender, add the potatoes and saute for a minute. Add the fish stock, wine and water. Bring to a boil, reduce heat and simmer 15-20 minutes, stirring occasionally, until tender.
    3. In a bowl, combine the flour with half the milk with a whisk. Add to the saucepan, simmer and let thicken for several minutes.
    4. Add the remaining milk and salmon pieces and simmer 5-8 minutes, until salmon is done. Serve hot, garnished with a little dill.

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