Sunday, August 16, 2015

Sockeye Salmon Chowder

This is a lighter, brighter version of fish chowder, not as thick and heavy as usual, but still full of flavor. It is what you could call a 'summer' chowder. It makes use of the root veggies we have coming up now in Alaska, as well as the extremely flavorful meat from the grilled carcasses of sockeye salmon. If you have not taken advantage of this method of utilizing the entire fish, you are missing out. How To Grill Salmon Carcasses ~Audrey & Patti
2 cups cooked salmon, flaked
4-1/2 cups fish or chicken stock
1 cup half & half
3 Tablespoons butter
1 Tablespoon garlic, chopped
1 cup onion, small dice
1 cup celery, small dice
1 cup carrots, small dice
3 medium potatoes, small dice
3 fresh corn cobs, kernels removed
Squeeze of fresh lemon
Salt & pepper to taste
Fresh or dry dill to taste 

Serves: 4-6

In large stock pot, sauté onion, carrot, celery and garlic in butter, just until softened.

Add 4-1/2 cups chicken or fish stock. Here is our 
Easy Grilled Salmon Stock recipe.

Bring to a boil, reduce heat and simmer with lid on, about 20 minutes until veg are fork tender.

Add salmon, 1/2 & 1/2, corn kernels, squeeze of lemon and dill.
  (1 Tablespoon dried or 5-6 fresh sprigs) 

Heat through. 

Tip: If you want it thicker, make a roux out of stock and flour. We added about 1/2 cup of roux to this batch. 

Garnish with dill sprigs or chives

A nice piece of french bread on the side is a nice addition as well - enjoy!

We used the salmon from the grilled carcasses to make this chowder.
It gave it a nice, almost smokey flavor. Of course, regular cooked salmon works just as well.

Our day's catch of sockeyes - we limited out :) 

My husband says you have to pose like this if you catch
 on a fly rod...especially
 when you catch a beauty like this!

No cat fights here, just salmon fights - hehe. 

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