Salmon Chowder Recipe

Name: Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 20 prawn shells; 1/2 onion, diced; 1/4 bunch fresh thyme; 2 bay leaves; 1 tablespoon black peppercorns; 1 lemon, peeled; 1 Roma tomato, seeded and diced; 1/2 cup white wine; 4 1/2 cups water; 2 tablespoons canola oil; 2 large sweet onions, cut into large dice; 1/2 pound bacon, cooked and cut into 1/4-inch cubes; 1/2 stalk celery, cut into large dice; 4 medium Yukon gold potatoes, cut into large dice; 1 teaspoon minced fresh thyme; 1 cup heavy cream; 2 pounds wild king salmon, cut into 3/4-inch cubes; Salt and freshly ground black pepper; 2 tablespoons lemon juice; 1 teaspoon minced fresh tarragon; 1 teaspoon minced fresh chives; A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Servings: persons

1 tablespoon canola oil
20 prawn shells
1/2 onion, diced
1/4 bunch fresh thyme
2 bay leaves
1 tablespoon black peppercorns
1 lemon, peeled
1 Roma tomato, seeded and diced
1/2 cup white wine
4 1/2 cups water
2 tablespoons canola oil
2 large sweet onions, cut into large dice
1/2 pound bacon, cooked and cut into 1/4-inch cubes
1/2 stalk celery, cut into large dice
4 medium Yukon gold potatoes, cut into large dice
1 teaspoon minced fresh thyme
1 cup heavy cream
2 pounds wild king salmon, cut into 3/4-inch cubes
Salt and freshly ground black pepper
2 tablespoons lemon juice
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh chives
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1
For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes.
2
Add the white wine and water and simmer for 45 minutes.
3
Strain and reserve.
4
For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes.
5
Add the potatoes and sweat for another 5 minutes.
6
Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes.
7
Add the salmon and season with salt, pepper, and lemon juice.
8
For service, garnish with tarragon and chives.

1194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon canola oil, 20 prawn shells, 1/2 onion, diced, 1/4 bunch fresh thyme, and more.

Yes, Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Chowder

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