Salmon Chowder

A delicious and healthy alternative to cream based chowders. The more salmon added the better, I sometimes use as much as 2 pounds but don’t double the sweet potatoes.

Salmon Chowder

Salmon chowder using broth, not cream

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Servings 4 people

Calories 560 kcal

Ingredients

  

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• 1.5 lb salmon – boneless and skinned. Cut in 3 or 4 pieces.
• 2 tbsp olive oil
• 2 tbsp butter optional
• 1 large yellow onion
• 2 large shallots chopped
• 6 scallions chopped
• 1 clove garlic
• 1 red pepper – chopped, not too small
• 6 plum tomatoes – chopped , not too small
• 16 ounces clam juice 2 jars – use at least one and then water if needed
• 2 large sweet potatoes – Diced 1/4 inch cubes
• 1 tsp thyme
• 2 tbsp chives or just more scallions
• salt
• pepper

Instructions

 

• First chop up the sweet potatoes, red pepper, tomatoes and set aside so they don't hold you up.
• Heat butter (optional, can skip butter) and olive oil in heavy, large sauce pan and cook onion, 2 or 3 scallions and shallots over low heat for 5 minutes.
• Add the garlic and chopped red pepper and tomatoes and continue cooking stirring occasionally, for 5 minutes or until the tomatoes become pulpy.
• Add the clam juice, add some extra water to cover if needed. Bring the liquids to a boil. 
• Add the sweet potatoes, thyme, chives (or more scallions). Add some salt and black pepper, about a tsp or so of each.  Lower the heat and let the mixture simmer gently for about 15 minutes or until the sweet potatoes are just tender but not too soft.
• Add the skinned salmon and let the mixture return to a boil but then lower heat.  Spoon some of the chowder over the salmon or push below surface, then lower the heat and cover the pan and cook for 3 minutes. The salmon cooks fast and all the way through so don't let it go for too long. If you forgot to skin the salmon you can place on top of broth, skin side up, spoon broth over it, cover and then peel skin off when cooked to loosen.
• Let the salmon cook over medium-low heat for 3 minutes.  Taste for seasoning, add salt if necessary and ladle into bowls. Sprinkle chopped scallions on top.

Notes

The original recipe called for “skinning” both red peppers and tomatoes, peppers by roasting and tomatoes by blanching in boiling water.

Can also use a jar of diced tomatoes.

I think some roasted red peppers would be good flavor with skin left on.

Nutrition

Calories: 560kcalCarbohydrates: 47gProtein: 40gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 109mgSodium: 225mgPotassium: 1848mgFiber: 8gSugar: 14gVitamin A: 12000IUVitamin C: 64mgCalcium: 116mgIron: 3mg

Keyword Family recipe

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*** Yes, it’s a rainbow trout painting but sort of salmon-like:)