Sockeye Salmon Chowder
This salmon chowder recipe is everything you could want in a cozy meal. The smokiness from the bacon blends well with the bold sockeye salmon and fish sauce adds a little boost of umami to round out this creamy, classic chowder.
Cook Time: 60 mins.
1 pound Bristol Bay sockeye salmon, skin removed (or two 7.5 ounce cans of sockeye salmon)
3 bacon slices, cut into small pieces
1-3 tablespoons butter (see directions)
1 small onion, finely chopped (about 1 cup)
2 small carrots, peeled and cut into small cubes (about 1/2 cup)
2 celery ribs, chopped small (about 1/2 cup)
1/4 cup white wine
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/4 cup flour
3 cups chicken or vegetable stock
1/2 teaspoon fish sauce
1 bay leaf
1 pound baby potatoes, cut into small pieces
1 cup frozen corn
1 cup heavy cream
Salt and pepper, to taste
Fresh dill or chives, for serving
Cut the salmon into bite-sized pieces and set aside. In a heavy bottomed soup pot, fry the bacon over medium-high until it’s browned but not super crispy. Discard all but 1 tablespoon of the bacon fat and add enough butter to total 4 tablespoons of bacon fat and butter.
Add the onion, carrots and celery. Cook until onions are softened, about 5 minutes.
Deglaze the pot with the white wine and let it bubble for 1 minute. Add the thyme and flour and cook for 1 minute.
Add the stock and fish sauce, stirring until slightly thickened. Bring to a simmer, add the bay leaf and potatoes, turn down heat, partially cover and cook for 15 minutes until potatoes are tender, stirring occasionally.
Add the salmon, frozen corn and cream. Return to a simmer, cover and cook for 5-7 minutes or until salmon is cooked through. Add salt and pepper to taste.
Ladle chowder into bowls and sprinkle with chopped fresh dill or chives. Serve with crackers or crusty bread.