Salmon Chowder

 My family loves seafood, but we don't live that close to the sea. Fortunately we can get good seafood nonetheless. Salmon is a favorite of ours. One day when shopping I happened to come across salmon cubes, and wondered what I might make with them. Looking online, I found a recipe for salmon chowder that served as the inspiration for this one. My family likes clam chowder, and we love salmon, and so salmon chowder seemed worth trying. Not only was it good, it is their new favorite soup of mine. They'd prefer my salmon chowder to clam chowder or even lobster bisque! If you like seafood, you're going to love this soup.

This recipe makes 6 servings if served as a starter. If it is the main course then I'd say it serves 4. 

Ingredients:

1 lb fresh skinless salmon cubes, roughly 1/2"-1" in size

4 Tbsp (100 g) butter

1 medium onion

4 cloves garlic 

2 medium baked potatoes

1 small bay leaf 

1 Tbsp flour 

2 cups milk or half & half

1/2 cup heavy cream

3+ cups chicken stock

parsley

1 tsp crushed red pepper flakes

 salt 

black pepper 

Instructions:

In a large pot (2 quarts) melt the butter and fry the onion, garlic, and red pepper flakes in the butter with the bay leaf until the onion is golden. Add the flour and stir until it is entirely incorporated. Reduce the heat and add the milk (or half and half) a little at a time, stirring continually, to make a white sauce. Add the cream, stir, then add the salmon. Continue stirring continuously for 15-20 minutes or until the salmon is completely cooked. Scoop out the insides of the baked (microwaved) potatoes and add them without the skins to the chowder.

Add the chicken stock a little at a time until you have the desired consistency. Add the parsley, plus salt and pepper to taste, and cook another 10 minutes, continuing to stir. 

(Did I mention that you shouldn't forget to stir?)

After you try it, please share this recipe with others, and please leave a comment to let me know how much you enjoyed it!