A few weeks ago I tackled the task of defrosting our deep freeze. I’d been putting it off because- hello, defrosting the freezer. Not the most fun job. But the thing was bulging at the seams, and it was so disorganized that even though it was full of food, you couldn’t find what you needed anyway. So I had to tackle it- or at least as my husband to tackle it. 😉
Lo and behold, buried in the frozen tundra we discovered several bags of frozen salmon. We love us some pecan crusted salmon, but I wanted to try something new. Since my family loves soup so much, I opted for this salmon chowder recipe.
Funny story. I didn’t read the recipe very closely, and I was in the middle of a project, so I had my family help with dinner prep. The original recipe called for 5 pounds of red potatoes. I just figured it was a chunky soup, and we’d have leftovers. So I had my boys prepare all of them. Holey moley.
We had so much soup that I couldn’t even fit it in my largest pot. I started dumping in the potatoes and could tell I was headed for disaster. I had to divide up into two pans. We were eating salmon chowder for three days. But here’s the good news- this soup is so good that no one even complained!! It is creamy and delicious with yummy chunks of salmon. And the bacon is the perfect addition. Definitely a new family favorite!!
You must give this chowder a try! I have cut the recipe in half, but it still serves 10. If you aren’t feeding teenage boys, you could cut it in half again, or share it with some friends. They will love you forever.
Red Potato Salmon Chowder
2 1/2 pounds red potatoes
3 bacon strips, diced
1 small onion, diced
2 stalks celery, diced
4 cups milk
3 cups chicken broth
2 Tbsp dry parsley
1/2 tsp salt
1/4 tsp pepper
1/4 cup butter
6 Tbsp flour
1 cup milk
1/2 cup cream
1 1/2 cups cooked salmon
Scrub potatoes. Dice and place in a large pot. Cover with water and add about a tablespoon of salt. Cook till crisp tender. Drain and set aside. In a large soup pot, cook the diced bacon over medium heat. Drain off all but a tablespoon of fat. Add the onion and celery and saute till crisp tender. Add the 4 cups milk, chicken broth, parsley, and salt and pepper and heat through, stirring often. Meanwhile, melt butter in a saucepan. Whisk in the flour, then the milk and cream. Continue whisking and cooking over medium heat till thick and creamy. Let boil for at least one minute to remove flour taste. Slowly stir into the soup mixture. Stir in the cooked salmon and the potatoes and heat through. Garnish with additional bacon and parsley if desired.
Note: If you don’t have leftover cooked salmon, just take 2 medium sized salmon fillets and place them on a foil lined cookie sheet. Rub them with olive oil and sprinkle with salt and pepper. Bake at 400° for 12-15 minutes or till it flakes easily.
Recipe adapted from Josi Kilpack.