Grilled Salmon Chowder

Teresa Ambra

Grilled Salmon Chowder is totally mouthwatering and satisfying. This hearty Seafood Chowder is chocked full with grilled salmon, potatoes, carrots, corn, peas and leeks. Grilling the salmon brings out additional savory flavors that make this soup irresistible. It also includes bacon, chives and Old Bay Seasoning to bump up the flavor. This comfort food recipe is great for weeknight dinners especially during cold winter months.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Seafood, Soup, Stews and Chowders

Cuisine American

Servings

Calories 522 kcal

Equipment

1 large Dutch Oven or stock pot
1 grill gas or electric to grill the fish
1 wooden spoon
1 sharp knife to cut vegetables
1 vegetable peeler
measuring cups
measuring spoons
1 soup ladle

Ingredients

2 lbs. salmon with skin on one side, grilled and cut into one-inch chunks
8 slices bacon cut in one-inch pieces and crisp cooked (reserve half of the bacon for toppings)
1 small onion diced
1 lb. Yukon Gold potatoes peeled and chunked
1 rib celery diced
2 medium carrots peeled and sliced
1 leek green top removed, washed thoroughly and diced
2 cloves garlic finely minced
2 cups frozen corn
1 cup frozen peas
8 oz. jar clam juice or fish stock
16 oz. container chicken broth (see note below)
1 tsp. dried dill weed
2 tsp. Old Bay Seasoning or more as desired
1 tbsp. dried parsley
1 tsp. sea salt
1/2 tsp. ground black pepper
1 quart half-and-half
1 pint heavy whipping cream
1/2 cup flour for thickening
1 cup water for thickening
1 tbsp. fresh chives for garnish

Instructions

Grill salmon and set aside.
Cook bacon in a large stock pot over low to medium heat.
Be sure the bacon is cooked down but not scorched!
Remove bacon pieces to a paper towel-lined plate to drain.
Set aside.
To bacon grease in Dutch oven or stock pot: add onion, celery, leek, carrots and garlic.
Sauté a few minutes until vegetables are tender.
Add fish juice, chicken broth, potatoes and seasonings and cook until potatoes are almost tender about 10 minutes.
Slowly stir in half-and-half and heavy whipping cream.
Reduce heat to low.
Add peas and corn and cook about 3-5 minutes.
If chowder seems too thin, thicken it with ½ cup of flour mixed with 1 cup of water.
Stir the thin paste into the pot and continue heating over low heat.
Stir in grilled salmon and about half of the cooked bacon and heat through a few minutes to re-warm the salmon.
Check seasonings.
Add additional seasoning, if desired.
Ladle chowder into individual bowls.
Top with fresh chives and remaining bacon pieces.
Serve with oyster crackers.

Notes

NOTE: To grill salmon: Brush both sides generously with melted butter and then sprinkle the flesh side with lemon pepper seasoning or any fish seasoning you prefer. Cook until the salmon flakes – about 5 to 6 minutes each side. The skin on the bottom will start to char, then flip to flesh side of fish. After the fish is grilled, remove the skin before cutting the salmon down into one-inch chunks.

NOTE: If you grill the salmon, purchase salmon with skin on one side, otherwise it falls apart too easily while grilling.

NOTE: If you want to avoid using flour, pre-cook the potatoes in a pot of water and then add with half-and-half and cream. Reduce chicken broth completely, or to 4 to 8 ounces.

NOTE: Experiment with the Old Bay Seasoning. You may find you enjoy a little more seasoning that what I recommend. It's all based on your personal preferences. Start with my suggestion and add a half teaspoonful at a time until you get your desired taste.

Nutrition

Calories: 522kcalCarbohydrates: 30gProtein: 25gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 124mgSodium: 581mgPotassium: 963mgFiber: 4gSugar: 7gVitamin A: 2979IUVitamin C: 21mgCalcium: 176mgIron: 3mg

Keyword bacon, chowder, grilled salmon chowder, Old Bay Seasoning, potatoes, salmon, soup

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