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Salmon Chowder

Gourmet's Adventures with Ruth: Season One: Jon Rowley's Seattle

Serves8 (first course) or 4 to 6 (main course)
  • Active time:45 min
  • Start to finish:1 1/2 hr
Greg Atkinson, Canlis Restaurant, Seattle, WA
October 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

For Salmon Stock

  • 2 to 3 lb bones, tail, fins, and head (if available) from an 8- to 10-lb salmon
  • 2 celery ribs, coarsely chopped
  • 1 medium onion, sliced
  • 2 celery ribs, coarsely chopped
  • 1 medium fennel bulb, trimmed and sliced, reserving fronds for garnish
  • 1/2 teaspoons black peppercorns, cracked

For Chowder

  • 1/4 lb smoked bacon (about 4 slices), finely chopped
  • 1 1/2 cups chopped onion (1 large)
  • 1 1/2 cups cups chopped celery
  • 1 teaspoons grated peeled ginger
  • 1 teaspoon grated garlic
  • 1/4 cup all-purpose flour
  • 1 lb Yukon Gold potatoes, peeled and diced (1/2 inch; 2 cups)
  • 2 cups heavy cream
  • 1 Turkish or 1/2 California bay leaf
  • 1 lb piece skinless salmon fillet, cut into 2- by 1/2-inch strips

Make Stock

  • Simmer all stock ingredients in a 6- to 8-qt heavy pot, skimming foam as necessary, 20 minutes.
  • Strain stock through a large sieve or colander into a large bowl, pressing on and then discarding solids. Set aside 4 cups stock for chowder and reserve remainder for another use.

Make Chowder

  • Cook bacon in cleaned pot over medium heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
  • Cook onion, celery, ginger, and garlic in fat remaining in pot over medium heat, stirring, 2 minutes. Stir in flour and cook, stirring, 2 minutes.
  • Add salmon stock and bring to a simmer, stirring. Add potatoes and 1 tsp salt and simmer gently, uncovered, until potatoes are tender, about 15 minutes.
  • Stir in cream and bring to a boil over medium-high heat, stirring. Season with salt and pepper, then add salmon and simmer until just cooked through, about 5 minutes.
  • Serve chowder sprinkled with bacon and some of fennel fronds.
COOKS' NOTE: Salmon stock keeps, chilled, 3 days or frozen 1 month.