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Grilled Salmon Chowder

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Entree
Cuisine American
Servings 6

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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