Anyone got a good recipe for salmon chowder? It would be greatly appreciated. The wife has been making some from some pre made preps. She likes it but I am on the fence with it and would like to make a real killer one for her.

Brian

Salmon chowder

Ingredients:
3 cups clam juice
12 ounces of boneless skinless salmon fillet
1 tablespoon butter, room temp
1 tablespoon flour
4 bacon slices
2 medium leeks, thinly sliced
1 large Yukon potato peeled & cubed
2 1/2 cups milk
1/2 cup whipping cream
2 tablespoons chives

Directions:
Bring the clam juice to a simmer in a medium skillet. Remove all dark red meat from the lateral line of the Salmon filet and disgaurd,  add cleaned fillet to clam juice, cover and simmer until cooked through. Approximately 10 minutes. Transfer the cooked salmon to a plate and reserve the juice. Flake the salmon into small pieces. Mix the butter and the flour in a small bowl until well blended. Cook the bacon in a heavy saucepan over medium-low heat until crisp. Transfer the bacon to a paper towel. Add the sliced leeks to the bacon drippings in the saucepan and sauté for approximately 3 minutes or until wilted. Add the leeks, cubed potato and reserved clam juice to a stock pot and bring to a boil. Reduce the heat and cover until the potato is tender. Add the milk and bring to a boil. Whisk in the flour/butter mixture and reduce heat. Simmer until the soup thickens slightly, whisking frequently for approximately 3 minutes. Stir in the cream, chives, salmon and the crumbled bacon. Simmer until heated through, then season with salt and white pepper.

ohh sounds good. never thought of bacon. I thank you and my wife will too.

Brian

Basically the same recipe I use for clam chowder or catfish chowder.  The bacon really makes it different.  I also diced celery and chopped onions (vidalia-what else can a GA Boy do)  You can add a little cajun seasoning or sit it on table along with Texas Pete to open sinus.  Oyster crackers give it a nice touch.  Don't skimp when you are making it.  It gets better directly proportional to the length of time you eat the leftovers.  Almost as good as My World Famous Brunswick Stew which I will trade you for lure you made or won you caught a fish on.  Its so good that if you are not careful: "Your tongue will beat you brain out trying to get the next bite.  Come on down and we will make up a batch and sit around and tell tall tales!
Uncle Tom

To me personally...there's no limit what you can do with a "seafood / fish" chowder.

2 basic sauce types....creamy or tomato...various types of fishy stuff  add whatever else you feel like adding.

Also VERY similar to gumbo in the sense that there are really no exact SET of ingredients...just a mixture of fishy stuff...starch (noodles / potatoes etc..)...veggies...seasonings.

Fairly easy to make...and TRULY tasty