Chunky Salmon Potato Chowder
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 Servings
 
Chunky salmon potato chowder is a rich hearty flavorful chowder.
Ingredients
  • 8 ounces cooked salmon
  • 3 medium potatoes, cut into 1-inch cubes
  • 4 slices cooked (crumbled) bacon
  • 2 cloves chopped garlic
  • ½ cup diced onions
  • 4 cups chicken stock
  • 2 cups water
  • ½ cup diced red peppers or green peppers
  • 1 cup heavy cream
  • season fish with sea salt and black or white pepper
  • 1 stick butter
  • 2 tablespoons Worchester Sauce
  • 1 teaspoon Mirin
  • 2 tablespoon Soy Sauce
  • 3 tablespoons flour
  • 1 tablespoon Old Bay Seasoning
  • 2 teaspoon garlic powder
  • GARNISH:
  • 1 teaspoon freshly chopped parsley or
  • 1 strip crumbled cooked bacon for garnish topping
Instructions
  1. Peel the two potatoes and cut into 1-inch cubes. Add the potatoes, 2 cups chicken stock, 1 cup water to a 3-qt. (large) saucepan cooking the potatoes until tender.
  2. Lightly season the salmon with salt and pepper. Use a medium to low heat to pan-fry the salmon in 4 ounces of the butter. Cook the salmon until medium well, then set aside.
  3. Fry the bacon until nice and crispy, set aside once cool crumble bacon to add to chowder and use one strip as a garnish if you like. The bacon can be added to the chowder along with the other ingredients.
  4. Saute the peppers, onions, and garlic in the bacon grease until tender. Remove from the skillet then add them to the potatoes in the saucepan.
  5. Make the Rue: Melt the last half of the butter over low heat in the skillet. Add the flour to the butter stirring constantly until a caramel brown. Slowly add the last 2 cups of chicken stock to the rue stirring constantly to prevent lumps. Add the seasoning to the chowder mixture (garlic powder, Worchester Sauce, Mirin, Soy Sauce, Old Bay Seasoning continue to stir. The chowder is now being developed.
  6. Add the chowder mixture, to the potato mixture. Add more seasoning to taste if needed.
  7. Bring the chowder to a low slow simmer add the cream and salmon to the chowder. Continue to stir and simmer for another five minutes. Serve warm and garnish with bacon and chopped parsley.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/chunky-salmon-potato-chowder/