Grilled Salmon Chowder
Cozy Up with Grilled Salmon Chowder: A Flavorful Twist on a Classic
Chowder. The very word evokes images of crackling fires, chilly evenings, and comforting warmth. While many chowders lean heavily on clams or potatoes, we’re bringing you a delightful variation: Grilled Salmon Chowder! This recipe combines the richness of salmon with the comforting heartiness of a traditional chowder, creating a dish that’s both elegant and incredibly satisfying.
This isn’t your average salmon recipe. The subtle smokiness from grilling the salmon (though you can pan-sear if preferred!) infuses the entire chowder with a depth of flavor that will have everyone asking for seconds. It’s perfect for a weeknight dinner, a casual weekend gathering, or even a cozy date night in.
What Makes This Salmon Chowder Special?
- Flavorful Base: We start with a classic mirepoix (onion, celery, and carrots) sautéed in bacon grease for a deeply savory foundation.
- Wine Infusion: A splash of dry white wine adds brightness and complexity.
- Creamy Texture: Yukon Gold potatoes and heavy cream create a luxuriously smooth and comforting texture.
- Salmon Perfection: Grilling the salmon (or pan-searing) adds a beautiful smoky flavor that elevates the entire dish.
Tips for Chowder Success
- Don’t Overcook the Salmon: The salmon should be just cooked through. Overcooked salmon will be dry and flaky.
- Simmer, Don’t Boil: Simmering the chowder allows the flavors to meld together without becoming harsh.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Salt and pepper are your friends!
- Garnish Generously: A sprinkle of fresh parsley and crumbled bacon adds a pop of color and flavor.
Frequently Asked Questions
Q: Can I use a different type of fish?
A: While salmon is the star of this chowder, you could substitute halibut or cod. Keep in mind that the flavor will be different.
Q: Can I make this chowder ahead of time?
A: Chowder is best served fresh, but you can make the base (up to the point of adding the salmon) a day ahead. Add the salmon and cream just before serving.
Q: Is it possible to make a lighter version?
A: You can reduce the amount of heavy cream or substitute it with half-and-half or milk. However, this will affect the richness and creaminess of the chowder.
Q: What wine pairs well with this chowder?
A: A crisp Sauvignon Blanc or Pinot Grigio would complement the flavors of the chowder beautifully.
We hope you enjoy this delicious and comforting Grilled Salmon Chowder! It’s a recipe that’s sure to become a family favorite.
Grilled Salmon Chowder
Ingredients
- 1.5 pounds Salmon fillets skin removed
- 6 slices Bacon diced
- 1 medium Yellow onion diced
- 2 medium Celery stalks diced
- 2 medium Carrots diced
- 4 cups Chicken broth low sodium
- 2 cups Yukon gold potatoes peeled and diced
- 1 cup Heavy cream
- 0.5 cup Dry white wine such as Sauvignon Blanc
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley chopped, for garnish
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the butter to the pot and melt. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the white wine and chicken broth, bringing to a simmer.
- Add the potatoes, thyme, salt, and pepper. Simmer until the potatoes are tender, about 15-20 minutes.
- Add the salmon fillets to the pot and cook until cooked through, about 5-7 minutes.
- Gently flake the salmon with a fork.
- Stir in the heavy cream and cook for 2-3 minutes, until heated through.
- Serve immediately, garnished with fresh parsley and crumbled bacon.
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