With “Snowmageddon 2016” bearing down on the Northeast, I thought “time was of the essence” for making this hot, comforting soup. If you’re already hunkered down somewhere up North, maybe you have a leftover chunk of grilled salmon, or perhaps you have a piece of fresh salmon in the fridge or freezer?
Here in Texas, we’re warming up to our fireplaces and, heck, I’ve decided to take off my flip flops for the day and put on socks and boots to brave the outside! I mean, the high today is 49 degrees, but the weatherman says it feels like 34, and I believe it does especially with the wind gusts. I wish you could see those of us running errands around town all bundled up with our hair blowing sideways, it’s a sight!
You may not be able to tell from the picture, but this soup has hearty pieces of fresh salmon, potatoes and roasted corn in a rich, creamy broth, seasoned with fresh garlic, dill, parsley and fresh lemon juice. Many times I use leftover grilled salmon to break up in this dish, which gives it an added depth of smoky flavor.
Some folks don’t like salmon because of it’s strong flavor and those that do typically like it freshly cooked and not as a leftover because the fishy flavor is bold after refrigeration, even though it was fresh fish from the beginning. This chowder recipe is flexible and great for using up those fishy leftovers – just make sure you use the leftover fish within 2 days of its original preparation. Looking for other great recipes for using up leftover salmon? Try my Salmon Patties or Sweet ‘n Spicy Fish Tacos.
Creamy Salmon Chowder
- 1 pound small red potatoes washed & cubed
- 1/2 pound bacon diced
- 2 bunches green onions chopped (whites and greens)
- 1 14.4 oz bag frozen corn (used: Birdseye Frozen Sweet Corn)
- 1/4 cup olive or canola oil
- 4 cloves fresh garlic minced
- 2 tablespoons fresh dill chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 187mls dry white wine split (just a bit over 6 ounces)
- 6 cups whole milk
- 2 cups heavy cream
- 1 1 1/2-pound piece salmon fillet, skin discarded and fish cut into 1-inch pieces
- 2 teaspoons salt to taste
- 1/2 teaspoon fresh cracked pepper
- 2 tablespoons fresh lemon juice
- Cube potatoes into bite size pieces, cover in cold water and cook in a medium sauce pot of boiling salted water for about 10 minutes or until fork-tender; drain and set aside.
- Preheat your oven to 450 degrees F.
- Line a jellyroll pan (or cookie sheet with sides) with foil for easy cleanup.
- In a medium bowl, toss together olive or canola oil with frozen corn. Sprinkle with a little salt and pepper, toss to combine.
- Spread corn mixture evenly onto foil-lined cookie sheet. Place on the center rack in the oven and roast at 450 degrees for about 10 minutes. Stir, spread evenly and roast for 10 minutes more. Sometimes, if the corn hasn’t gotten enough color, I turn on the broiler and broil for a few minutes (watching closely) or until some of the edges are blackened. Set aside for later.
- In a separate small saute pan, fry bacon over medium heat until crisp. Transfer bacon pieces with a slotted spoon to a paper towel-lined dish.
- Reserve 2 tablespoons of bacon drippings, discard the rest or save to a “bacon grease jar” in the refrigerator like I do.
- In a large stock pot, add 2 tablespoons of the reserved bacon drippings and saute green onions over medium heat until tender. Stir in the garlic and red pepper flakes and saute, stirring constantly for about a minute, do not brown the garlic.
- Stir in tomato paste and continue to saute, stirring constantly until the tomato paste is a deep rust color.
- Deglaze the pan with 1 split of dry white wine, stirring constantly to scrape up the “fond” or the browned food bits on the bottom of the pan. Cook for an additional 2 minutes, stirring occasionally.
- Add milk and cream and bring just to a boil. Immediately reduce heat to medium-low, then add potatoes, corn, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes.
- Stir in lemon juice and salt and pepper to taste.
- Serve piping hot with warmed French baguette or garlic bread.