Salmon Chowder Ala Nordstrom Recipes

NORTHWEST SALMON CHOWDER

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.

SIMPLE SALMON CHOWDER II

Steps:

• Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
• Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
• Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
• When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.

SALMON CHOWDER

Steps:

• Heat canola oil and butter in dutch oven over medium heat.
• Add onion, celery, and bell pepper, and cook until wilted.
• Add garlic and cook 1 minute.
• Stir in flour and cook 3 minutes.
• Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
• Reduce heat, cover, and simmer 30 minutes.
• Saute' salmon in olive oil until seared both sides.
• Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
• Adjust seasoning to taste, serve.

SALMON CHOWDER ALA NORDSTROM RECIPE

Steps:

• In a 6 to 8 quart stockpot over medium-low heat, warm the oil and swirl to coat the bottom of the pan. Add the garlic and saute, stirring frequently, until the garlic turns light tan, 1 to 2 minutes. Add the carrots and celery and cook, stirring occasionally, until tender, 10 to 12 minutes. Add the broth and the tomatoes with juice, bring to a simmer, and simmer for 25 minutes to blend the flavors. Carefully lower the salmon into the soup and cook until it flakes easily, about 8 minutes. Using a slotted spoon, transfer the salmon to a plate and let cool. Use the side of a spoon to skim any oil or foam from the surface of the soup. Gently flake the cooled salmon, striving to keep the flakes as large as possible. Return the salmon to the soup and bring back to a simmer over medium heat. Add the Tabasco and Worcestershire sauces and season to taste with salt and pepper. Stir in the basil. Ladle the soup into warmed bowls and serve immediately with some crusty sourdough bread. Deliciouso!