Oregon Salmon Chowder Recipe
Cozy Up with Oregon Salmon Chowder: A Pacific Northwest Delight
Craving a comforting and flavorful meal that embodies the spirit of the Pacific Northwest? Look no further than our Oregon Salmon Chowder! This creamy, hearty soup is packed with fresh salmon, tender potatoes, and a delightful blend of vegetables. It’s the perfect dish to warm you up on a chilly evening or to impress your guests with a taste of regional cuisine.
Oregon’s abundant salmon runs and rich agricultural lands inspire this chowder. We’ve taken classic chowder techniques and infused them with the fresh, clean flavors of the region. The result? A chowder that’s both comforting and sophisticated.
What makes this chowder special?
- Fresh Salmon: We use high-quality salmon fillets for a rich, flavorful base.
- Creamy Texture: The combination of chicken broth and heavy cream creates a luxuriously smooth and satisfying texture.
- Hearty Vegetables: Potatoes, carrots, celery, and onions add depth and nutrition.
- Simple & Flavorful Seasoning: Bay leaf and thyme enhance the natural flavors of the salmon and vegetables.
Tips for the Perfect Chowder:
- Don’t Overcook the Salmon: Salmon cooks quickly, so be careful not to overcook it. You want it to be flaky and tender.
- Adjust the Thickness: If you prefer a thicker chowder, you can mash some of the potatoes.
- Garnish Generously: Fresh parsley and crispy bacon add a pop of color and flavor.
Serving Suggestions:
Serve this Oregon Salmon Chowder with a side of crusty bread for dipping. A simple green salad complements the richness of the soup perfectly. It’s also a wonderful addition to a seafood feast!
Frequently Asked Questions
Q: Can I use a different type of fish?
A: While salmon is traditional for Oregon Salmon Chowder, you could substitute halibut or cod. Keep in mind that the flavor will be slightly different.
Q: Can I make this chowder ahead of time?
A: Yes, you can make the chowder a day ahead of time. Store it in the refrigerator and reheat gently before serving. The flavors will actually meld together even more!
Q: Is it possible to make a lighter version of this chowder?
A: You can reduce the amount of heavy cream or substitute it with half-and-half or milk for a lighter version. However, it will affect the creaminess and richness of the chowder.
Q: What wine pairs well with Oregon Salmon Chowder?
A: A crisp, dry white wine like Pinot Gris or Sauvignon Blanc would be a lovely pairing.
Enjoy this taste of the Pacific Northwest! We hope this Oregon Salmon Chowder becomes a new family favorite.
Oregon Salmon Chowder
Ingredients
- 1 pound fresh salmon fillets skin removed, cut into bite-sized pieces
- 4 slices bacon chopped
- 1 medium onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 cups potatoes peeled and diced
- 1 bay leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
- In the same pot, add the diced onion, celery, carrots, and minced garlic. Sauté until the vegetables are tender and fragrant.
- Add the chicken broth, diced potatoes, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are cooked through and tender.
- Gently add the salmon pieces to the pot and simmer for an additional 5 minutes, or until the salmon is cooked and flakes easily with a fork.
- Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 2-3 minutes to heat through.
- Remove the bay leaf from the chowder.
- Serve the Oregon Salmon Chowder hot, garnished with the crispy bacon and chopped fresh parsley.
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