Seattle Salmon Chowder

11 ingredients
6 steps

Ingredients

  • 1 cup diced yellow onion small
  • 1 cup pepper small diced polano
  • 1 cup celery rib small diced
  • 12 ounces roasted red peppers pureed
  • 1 bunch fresh dill chopped
  • 5 cloves garlic minced fresh
  • 2 russet potatoes each small diced
  • 8 ounces fresh salmon
  • 2 quarts heavy cream
  • 2 quarts vegetable stock /seafood stock
  • kosher salt

Directions

  1. 1
    Sweat onion, poblano peppers, carrot and celery in butter until soft.
  2. 2
    Add cream, pepper puree, stock and bring to a simmer.
  3. 3
    Add salmon and potatoes and return to a simmer.
  4. 4
    The fish will gradually fall apart as it cooks.
  5. 5
    When the potatoes are cooked remove from heat.
  6. 6
    Add dill and season to taste with salt, pepper and Sriracha.

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