How to Cook Salmon Chowder

Serves: 4

Preparation time: 10 mins

Cooking time: 50 mins

Ingredients needed to make Salmon Chowder:

For the pesto:

• 2 bunches cilantro, 2’’ of the stem chopped off and rest roughly chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp + 1 ½ tsp fresh lime juice
• ½ tsp sea salt
• 2 tbsp water

For the chowder:

• 1 ½ lb fresh salmon, skinned and chopped into large dices
• 1 large carrot, peeled and diced
• 1 large russet potato, peeled and diced
• 1 yellow onion, peeled and diced
• 1 celery stalks, diced
• 1 cup whole milk
• 2/3 cup dry white wine
• 4 cups clam juice
• 1 cup heavy cream
• Freshly squeezed out juice of ½ lemon
• 2 dashes tabasco sauce
• 1 tbsp all purpose flour
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 2 ½ tbsp unsalted butter, softened

Cooking instructions for Salmon Chowder:

• To make the pesto, dump all its ingredients into a food processor and pulse them into a smooth puree; set aside until required.
• Add 2 tbsp butter into a large saucepan and melt it over moderate heat until it foams.
• Throw in the onion dices and sauté for about 5-8 minutes, or until they soften.
• Stir in rest of the veggies, along with the measured seasonings and cook further for 5 more minutes, stirring periodically, until they begins to turn soft.
• Add a splash of wine, followed by the clam juice and increase the heat to bring it to a boil.
• Reduce it to a simmer and continue to do so for about 20 minutes or until the liquid reduce to half its original volume.
• Whisk in the milk and cream until well combined and bring the chowder back to a boil.
• Lower the heat slightly and simmer it for about 12 minutes or until the veggies are cooked through.
• Whisk rest of the butter and flour together in a small bowl, until they blend together to form a smooth paste.
• Beat it into the simmering chowder until well combined and adjust the seasonings if necessary.
• Cook further until the fish is properly cooked and stir in a splash of lemon juice as well as tabasco sauce until they are mixed thoroughly.
• Ladle it into serving bowls and add small dollop of pest on top of each serving.
• Serve hot.

Image credit: Wikimedia Commons