Several years ago I visited Seattle for a friend’s wedding. It was one of the most beautiful cities I’ve ever been to. Everything was so green and the food was delicious. One day, after a long morning walking around Pikes Place Market we stopped for lunch at this little shop advertizing bowls of “Salmon” Chowder. I’ve always been a big fan of “New England Style” clam chowder and salmon is one of my favorite fish so I just knew this was going to be good and it didn’t disappoint.
With Seattle now making their second appearance in the Super Bowl this weekend against the New England Patriots, the memory of this soup came to mind. After all I really think that if you were to combine the cities of Boston and Seattle…. Salmon Chowder would be the end result.
This chowder is really easy to make and takes only about 30 minutes to cook. Also this Salmon Chowder doesn’t have an overpowering fishy flavor like some seafood soups do.
I cook my salmon in the oven under the broiler until it’s almost cooked. Then I add it into the chowder at the end just before serving. The heat from the chowder finishes cooking the salmon and this keeps the fish becoming over cooked. Also since salmon is such a strong flavored fish this keeps it from over powering the other flavors in the chowder. Hope you enjoy and Go Seahawks!
Seattle Style Salmon Chowder
3 Slices of Bacon, chopped
1 Large Onion, diced
3 Celery Ribs, finely diced
2-3 Cloves garlic, minced
1 Cup Corn, (fresh or frozen)
2 Cups Golden Potatoes, diced
¼ Teaspoon Red Pepper Flakes
1 Tablespoon Fresh Thyme, minced
1 Handful Parsley, chopped
¼ teaspoon Dill
Extra Virgin Olive Oil
¾ Cup White Wine
2½ Cups Chicken Stock
2-3 Salmon Filets
2-3 Tablespoons Seafood Seasoning**
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Whole milk (warmed)
½ Cup Heavy Cream
Pre-Heat the broiler.
Heat a large soup pot over medium heat with a drizzle of extra Virgin Olive Oil. Cook the bacon until crispy, about 5-7 minutes, then transfer to a plate lined with paper towels.
Add the onions, corn and celery to the pot and reduce heat to medium low, cook for 5 minutes then add in the minced garlic and cook for another 2 minutes. Next add in the Thyme, Parsley, Dill, Red Pepper Flakes, and the potatoes with Salt and Pepper to taste, cook for 2 minutes.
Pour in the white wine and scrap all the brown bits off the bottom of the pot then add the 2½ Cups Chicken stock. Bring to a boil then cover and simmer until the potatoes are just fork tender.
Meanwhile, season the salmon with salt, pepper and 1 tablespoon (per salmon filet) preferred seafood seasoning.
**I love Tom Douglas Salmon Rub.
Place the seasoned salmon filets on a greased baking sheet on the middle rack in the oven. Cook for 8 minutes (depending on thickness of filets). The salmon will still be slightly rare in the middle, but that’s what we want. Remove the salmon from the oven and cover with foil to rest until ready to serve.
While the salmon is in the oven…..
In a medium saucepan melt two tablespoons of butter over low heat. Whisk in 2 Tablespoons flour and cook for 2 minutes. Slowly whisk in 2 cups warm milk and ½ cup warm heavy cream. Stir with a wooden spoon until thickened. Season with salt and pepper to taste, then pour the thicken sauce into the pot with the veggies. Stir everything to combine and taste for seasoning. Turn off the heat.
Flake up the salmon with a fork and add it to the chowder along with the bacon. Serve in big bowls.