Salmon Chowder

Inspired by Bobby Flay’s Throwdown yesterday, I made Salmon Chowder. My recipe is a compilation of what I remembered from the show. I think I took a little bit from Bobby Flay’s recipe and a little from his competitors. Mine…turned out amazing!!! I’d definitely make this for company. Served with a dry white wine, and crusty toasted bread is a must!

1/2 pound kind salmon, cut into big bite-size chunks
2 T. olive oil
1 medium yellow onion, chopped
1 turnip, peeled and chopped
5 stalks celery, chopped
6 slices prosciutto, chopped (or bacon or pancetta)
1-2 carrots, peeled and chopped
3/4 cup dry white wine (for cooking and drinking)
1/2 cup half and half (I used soy creamer)
1 T. butter
4 sprigs fresh thyme, separated from stem
handful of fresh parsley, chopped

1 small bag of yellow fingerling potatoes, roasted for 30 minutes on 400 degrees in olive oil, salt, and pepper
broth: I boiled down 2 cups water, 1 cup chicken broth, a bag of shrimp (other options:shrimp shells, crab, or lobster shells, seafood stock), 1/4 red onion, 1 bay leaf, and half a tomato.

Small whole wheat baguette, sliced, brushed with olive oil and a dash of salt and baked until crunchy (its worth the effort!!!)

First, make the broth and roast the potatoes. Meanwhile, place olive oil, onion, carrots, celery, turnip, and prosciutto in soup pot. Saute with salt and pepper for about 5-7 minutes. Add white wine and cook until wine has cooked down by half. Add broth. Simmer for 30 minutes. Add potatoes, butter, and cream. Add salmon and herbs. Cook for 1 1/2 minutes. (Salmon cooks quickly and will continue to cook in the bowl. Don’t over cook.) Add herbs and serve with crusty bread. Dip the bread! It’s heavenly:)




  1. Made this for dinner tonight. Delicious! Ella was having a sleepover here and gave it two thumbs up: ) Thanks for all the great recipes!

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