Posted by: njbrown | February 15, 2011

Salmon Chowder

Salmon Chowder

A few days ago, one of Bobby Flay’s Throwdowns was salmon chowder.  His competition was the owners of Matt’s in the Market in the Pike Place Market in Seattle.  As a child, I lived in Seattle twice, and one of my earliest memories was of my parents being brought freshly caught Pacific salmon (almost as big as I was).  The flavor of salmon in Seattle was unique in my experience until very recently, but I love anything that involves salmon of any kind.  As the snowy days have continued, the idea of salmon chowder was very appealing.  My recipe is a combination and variation of both recipes in the competition.  Like Matt’s recipe, it is a light chowder, rather than thick and loaded with cream.  George and I found it very refreshing.

Although my chowder doesn’t contain smoked salmon, Matt’s did, and if I had been able to buy it, I would have added about 1/4 pound.

Ingredients (serves 4):

  • 2-3 tablespoons vegetable oil
  • 2 stalks celery – chopped
  • 3/4 cups onion – chopped
  • 1 tsp. prepared chopped garlic
  • 2 1/2 cups clam juice
  • 1 cup dry white wine
  • 1 bay leaf
  • 2 cups diced Yukon Gold potatoes
  • 1/2 teaspoon dried dill or equivalent amount of fresh
  • 1/4 teaspoon dried thyme or equivalent amount of fresh
  • 1 teaspoon lemon zest grated
  • 1 tablespoon lemon juice
  • 1/2 cup 18% cream
  • 3/4 lb. salmon cut in bite-size pieces
  • Salt, freshly ground pepper to taste
  • Approximately 2 tablespoons minced chives for garnish


  • In saucepan, saute celery, onion and garlic until onion and celery are translucent
  • Add clam juice and wine, add bay leaf – simmer while potatoes are cooking
  • In salted water, boil potatoes until tender – approximately 20 minutes
  • Add cooked potatoes to broth
  • Add dill and thyme
  • Add lemon zest and juice
  • Add cream
  • Season to taste with salt, pepper and Old Bay
  • Add salmon and simmer until salmon flakes easily – approximately 5 to 10 minutes
  • Garnish with chopped chives and serve



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