Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, salmon chowder. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Salmon Chowder is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Salmon Chowder is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook salmon chowder using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Salmon Chowder:
- Get 1 1/2 lb skinless salmon fillets, all brown skin removed, cut into 1 inche pieces
- Take 6 slice of bacon
- Take 1 medium onion, chopped
- Take 2 celery stalks,sliced
- Make ready 1 carrot, sliced
- Take 2 minced garlic cloves
- Prepare 3 medium red potatos, peeled and cubed
- Make ready 8 oz clam juice
- Make ready 16 oz chicken stock
- Get 1 1/2 cup heavy cream
- Take 1 tbsp chopped parsley
- Prepare 1 tsp frrsh lemon juice
- Prepare 1 tsp cajun seasning
- Get 1/2 tsp thyme
- Get 1/2 tsp black pepper and salt to taste
- Make ready 1 tsp hot sauce, such as franks brand
- Prepare 4 sliced green onions
Instructions to make Salmon Chowder:
- In a large saucepan cook bacon until crispy, remove to paper towels to drain.
- Add onion, celery, carrot, garlic and potatos to pan bacon was cooked in.Soften vegetables, about 5 minutes.
- Add clam juice, chicken stock,thyme, cajun seasoning, pepper, lemon juice and hot sauce,bring to a boil, then lower to a simmer and cook until potatos are tender, uncovered, about 10 minutes, add cream and cook on low 15 minutes.
- Add salmon, and poach just until cooked through 3 to 4 minutes.
- Garnish with crumbled bacon and green onions.
- NOTE, if ou want to prepare this chowder in advance than follow directions except do not add the salmon until right before serving. The chowder base can be made a day ahead and kept refrigerated.
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