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salmon seafood chowder recipe

Salmon Chowder with Lemon and Dill

4.10 from 10 votes
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Protein: salmon
Course: Main Course
Prep Time: 10 minutes

Ingredients

Ingredients

  • 1 pound small potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk room temperature
  • ½ cup heavy cream
  • 3 1/2 cups fish stock clam stock or water
  • 1 1/2 pounds ButcherBox Wild Caught Salmon skin discarded and cut into 1-inch pieces
  • 1 large onion diced
  • 3 stalks celery sliced
  • Salt and white pepper to taste
  • Dill for garnish optional
  • 1 large lemon scrubbed, zested and cut into wedges for serving

Instructions

Instructions

  • Cut the potatoes into bite-sized pieces. Add to a large pot of cold, salted water and bring to a boil. Simmer for 5 minutes to par cook. Drain and set aside.
  • In a large stockpot or Dutch oven, melt the butter over medium-low heat. Add the flour and stir to combine completely. This is your roux. Stir continuously for 3 minutes to cook off the raw flavor.
  • When the roux has taken on a light blonde color—after about three minutes—slowly whisk in ¼ cup of milk at a time, letting it thicken as you go. It will start as a paste and become a creamy base as you add a little at a time, whisking as you go.
  • When the milk is incorporated, slowly whisk in the cream and fish stock. Let this come to a simmer.
  • Add the par-cooked potatoes, diced onion, and sliced celery to the chowder. Return to a gentle simmer and let cook for 10 minutes.
  • Add the salmon, and let it simmer for another 3-5 minutes, until just cooked through. Taste and add white pepper and salt as needed.
  • Serve garnished with dill and lemon zest and offer lemon wedges on the side.
  • The chowder can be made up to 3 days in advance, without the salmon. Add the salmon prior to serving. The cooked and cooled chowder can be frozen for up to 2 months.

Notes

The chowder can be made up to 3 days in advance, without the salmon. Add the salmon  prior to serving. The cooked and cooled chowder can be frozen for up to 2 months.
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