USA FRONTIER

Vigorous Pacific Wild Salmon Chowder

The northwest region of the U.S.A. is a spectacular, staggeringly beautiful range of sea and landscapes encompassing the states between northern California and Alaska.

Tip of the hat to the sports anglers out on those choppy waters – and especially all those who help keep the fishery managed. The Pacific Ocean hails 6 salmon species: King, Silver, Pink, Sockeye, and Chum. Out here, the salmon game is real. The heritage is an homage to the mighty wild salmon, a sea-run fish that spawns in rivers then lives in the ocean.

This recipe could be made with any salmon, or even a similar non-oily fish. For the tight budget, this recipe could even use canned salmon. This is not a thick, heavy chowder. It’s a light, healthy and brothy balanced dish that resembles chowder. It’s very warming, but is fine year-round.

You can buy or make your fish stock (fume’). Chicken stock can be used instead.

Ingredients

1-2 pounds skinless, boneless salmon, cut into 1-2 inch cubes (keep intact, don’t over stir when preparing)

5 cups fish stock (or 4 cups chicken stock with one cup of water)

¼ lb. smoked bacon, roughly/ rustically chopped

½ yellow onion, small-diced

2 celery stalks, small-diced

1 carrot, small-diced

2 medium Russet potatoes, peeled and cut into 1-inch cubes

1 cup fresh or frozen corn (tap for “ Sweet Fresh Corn off the Cobb – All year long ” recipe)

1 cup heavy cream

1 cup white wine

1 bunch dill without stems, chopped (reserve some dill fronds for garnish)

1 bunch chives, thinly sliced

2 Tbsp quality olive oil (there are lots of ways to economize in the kitchen: don’t do it with your olive oil.)

Pinch salt & pepper

LINK TO EASY CONVERSION CHART

Method

4 Serving

1. In a medium stock pot, with a light drizzle of olive oil, sauté bacon over med-high heat for 3-5 minutes until the bacon i s rendered (released its oils) and is crisping/not blackening.

2. Set aside cooked bacon, reserving the bacon fat in the pot.

3. In the pot, sauté the mirepoix - with a pinch of salt - over medium heat for 3-5 minutes, or until onions are translucent.

4. Deglaze with the wine, simmering while constantly stirring lightly for 3 minutes.

5. Add stock and potatoes.

6. Bring to a boil, then reduce to a simmer until potatoes are tender, appx 10 minutes. (Potatoes vary so widely in their density, even within the same variety, so carefully fork-test the potatoes at the 10 minute mark to prevent under or over cooking.)

7. Gently add the salmon chunks and corn.

8. Return to the simmer, till the salmon is just cooked through, appx 5 minutes

9. Turn off heat.

10. Carefully incorporate the cream, bacon and herbs at the last minute – while keeping the fish and potatoes intact.

11. Ladle into bowls and garnish with remaining fresh herbs.

12. Serve with a crusty sourdough bread. (tap for “ Easiest Sourdough Bread ” recipe)

affiliate partner…

Based in Sitka, Alaska, we’re a fishermen-owned co-op with a serious taste for tradition. We produce the finest wild salmon, halibut, black cod, rockfish, and more. Small Boats. Independent Fishermen. Co-op Values.

fish stock (fume’)

Ingredients

4-5 pounds fish bones, having removed the head, tail and fins. (Rinse under water until it runs fully clear.)

1 lg yellow onion, peeled & quartered

2 med carrots, peeled & quartered

3 celery stalks, quartered

1 ½ cups dry wine

Heavy pinch salt (not for seasoning but to act as an agent)

3-5 peppercorns

2-3 bay leaves

Tied fresh herbs (bouquet garni): parsley, dill, thyme for example.