Best 2 Northwest Salmon Chowder Recipes
**Savor the Essence of the Pacific Northwest: A Culinary Journey with Northwest Salmon Chowder**
In the heart of the Pacific Northwest, where pristine waters meet verdant forests, lies a culinary treasure that embodies the region's rich bounty: Northwest Salmon Chowder. This iconic dish is a symphony of flavors that pays homage to the region's fishing heritage and its abundance of fresh seafood. With each spoonful, you'll embark on a journey through the region's culinary landscape, discovering the perfect balance of smoky salmon, tender vegetables, and creamy broth.
**A Trio of Delights: Classic, Creamy, and Spicy Variations**
Our culinary adventure begins with the classic Northwest Salmon Chowder, a timeless recipe that showcases the natural flavors of salmon, potatoes, and vegetables. For those who crave a richer experience, the creamy version adds a velvety texture and a touch of indulgence. And for those who like a bit of heat, the spicy variation infuses the chowder with a vibrant kick, sure to tantalize your taste buds.
**Unveiling the Secrets: A Step-by-Step Guide to Chowder Perfection**
As you delve into the recipes, you'll discover the secrets to crafting the perfect Northwest Salmon Chowder. From selecting the freshest ingredients to mastering the art of simmering, each step is meticulously explained, ensuring success in your culinary endeavor. Whether you're a seasoned chef or a home cook looking to impress, these recipes will guide you towards chowder greatness.
**Additional Delights: Exploring Complementary Recipes**
Beyond the Northwest Salmon Chowder, the article offers a treasure trove of complementary recipes that further explore the region's culinary heritage. Discover the zesty flavors of Northwest Crab Cakes, the comforting warmth of Northwest Clam Chowder, and the unique twist of Smoked Salmon and Avocado Salad. Each recipe is a culinary gem, inviting you to delve deeper into the region's diverse culinary offerings.
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
NORTHWEST SMOKED SALMON AND CLAM CHOWDER
This wild smoked salmon and clam chowder combo is a real winner. Get ready for some rave reviews from your family and friends. You can use fresh clams too--just add more clam juice. I used canned because it was easier. Enjoy!!
Provided by Jodi Unruh
Categories Seafood
Time 1h40m
Number Of Ingredients 18
Steps:
- 1. Peel and then cook 2 cups of cubed Yukon potatoes in a pan, covered with lightly salted water. Bring to a boil and then just simmer until they are starting to get tender. Do not over cook them. You want them to maintain their shape and not mush up. Once you put them in the chowder, they will cook and soften up a little more. Melt butter in sauce pan. Then add flour and make a roux--stirring until smooth, but not brown (about 4-5 minutes). Remove from heat and set aside.
- 2. Now place all other ingredients except potatoes and half and half and heavy cream in another soup pot, and bring ingredients to a boil. Cook until vegetables are soft, and then add potatoes and heat.
- 3. Add roux from sauce pan and continue cooking the chowder, stirring frequently until chowder thickens. Once thickened, add hot half and half and heavy cream. (of course, you can use milk instead if you want to lighten up this recipe). Then adjust seasoning if needed. Serve it with warm bread! Your family and friends will love it!
Tips:
- For a richer flavor, use full-fat coconut milk.
- If you don't have fish stock, you can use chicken or vegetable stock instead.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the soup, reheat it over medium heat until warmed through.
- Garnish the soup with fresh herbs, such as cilantro, parsley, or chives.
Conclusion:
This Northwest Salmon Chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. The combination of salmon, corn, and potatoes is hearty and satisfying, while the coconut milk adds a creamy and exotic flavor. Whether you're serving it for a casual weeknight meal or a special occasion, this chowder is sure to be a hit.
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