Salmon Chowder

Name: Salmon Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 carrots, peeled and diced; 118 milliliters diced celery; 1 teaspoons dried dill; 1 Tbsp minced fresh chives for garnish; 59 milliliters chopped fresh parsley; 118 milliliters half-and-half; 3 strips nitrite-free bacon, diced (pork, turkey or vegetarian); 4 servings Oyster crackers for garnish (optional and contain gluten); 2 larges Russet potatoes, peeled and diced; 680 grams salmon fillet, skinned, boned and cut into 1-inch cubes; 4 servings Sea salt and freshly ground pepper to taste; 473 milliliters chicken or vegetable broth; 118 milliliters whole milk; 1 large yellow onion, diced

You can never have too many main course recipes, so give Salmon Chowder a try. One serving contains 424 calories, 39g of protein, and 16g of fat. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. A mixture of half-and-half, onion, oyster crackers, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Brown bacon in a deep, heavy-bottomed sauce pot until crisp.

Ingredients you will need

Bacon

Sauce

Equipment you will use

Pot

Remove with a slotted spoon and set aside. Cook onion and celery in the bacon fat in the same pot until onion is translucent.

Ingredients you will need

Bacon Drippings

Celery

Onion

Equipment you will use

Slotted Spoon

Pot

Add potatoes and cook about 5 minutes, stirring occasionally; do not brown.

Ingredients you will need

Potato

Add carrots and broth and bring to a boil, and then reduce heat and simmer until vegetables are tender, about 10 minutes.

Ingredients you will need

Vegetable

Carrot

Broth

Add milk, half-and-half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling.

Ingredients you will need

Parsley

Pepper

Salmon

Dill

Fish

Milk

Transfer to serving bowls and garnish with crispy bacon pieces and chives.

Ingredients you will need

Real Bacon Pieces

Chives

Equipment you will use

Bowl

Equipment

Pot

Slotted Spoon

Bowl

Ingredients

Servings:

carrots, peeled and diced 118milliliters

diced celery 1teaspoons

dried dill 1Tbsp

minced fresh chives for garnish 59milliliters

chopped fresh parsley 118milliliters

half-and-half 3strips

nitrite-free bacon, diced (pork, turkey or vegetarian)4servings

Oyster crackers for garnish (optional and contain gluten)2larges

Russet potatoes, peeled and diced 680grams

salmon fillet, skinned, boned and cut into 1-inch cubes 4servings

Sea salt and freshly ground pepper to taste 473milliliters

chicken or vegetable broth 118milliliters

whole milk 1large

yellow onion, diced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.