Salmon Chowder (Home Cookin’)

Salmon Chowder is one of my homemade dishes that I am most proud of. I was first inspired to try my hand at making it after Bobby Flay challenged Dan Bugge and Chef Chester “Chet” Gerl of Matt’s in the Market in Seattle to a salmon chowder throwdown. There was something about the broth that drew me in… it is much lighter than traditional chowders — a combination of homemade seafood stock and a touch of heavy cream. I’ve prepared it about a dozen times since the show aired in 2011, and I think I’ve perfected it. :)  Using Dan & Chet’s recipe as a starting point, I tweaked it a bit to fit my own tastes. And since I can’t indulge in any pork products during Lent (only 2 more days to go!), I made two versions — one with bacon and one without. I have to admit, even without the bacon, it’s still so delicious!

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One by one, I removed the prawns from their shells… a time consuming task, but totally worth it

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The seafood stock is almost ready

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After water and white wine are added, it simmers for about an hour

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The flavors are slowly melding 

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Time to strain!

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Celery, Yukon Gold Potatoes, and Yellow Onion are key ingredients

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Bacon is optional :)

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Sweating the celery, potatoes, and onions 

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Bacon adds a nice richness 

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The seafood stock is added along with a splash of heavy cream

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The veggies have softened, but are still a bit firm… just the way I like them

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Gorgeous Atlantic Salmon — nice and fatty!

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This is the pescetarian version. I like to add my salmon a minute or two before serving so that it’s nice and rare.

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The real-deal version with little bits of bacon. So freakin’ good!

Salmon Chowder (Home Cookin’)