First off, I’m not completely sure I can call this a “chowder”, since it’s not a cream soup and it seems like most of the clam chowders I’ve eaten had some milk or cream in them.
I looked at salmon chowder recipes in a few cookbooks and then made up this recipe on my own.
Everyone liked it, so yay for that. 🙂
- 8 Tbsp unsalted butter, divided into 4 and 4
- 2 12 oz packages of chopped frozen onions, 24 oz total
- 2 cups chopped celery
- 1/2 tsp ground ginger
- 2 cups cooked chickpeas, pureed with 1 cup water in a food processor until ground into a fine paste
- 4 oz smoked salmon, chopped fine
- 16 oz shredded red potatoes
- 26 oz unsalted chicken broth (yes, that’s an odd amount, it’s how much was in one package of chicken broth)
- 2 tsp dried dill
- 1 Tbsp dried parsley
- 1 Tbsp Worcestershire sauce
- 4 Tbsp Wondra flour (or other finely ground flour)
- 8 oz raw salmon, no skin, chopped into 1/2 inch cubes
Take 4 Tbsp of the butter and melt in a large or medium large soup pot. Add in the onions and celery, saute for a few minutes until onions start to soften.
Add in ginger, chickpea paste, chopped smoked salmon, shredded potatoes, and chicken broth. Cook until potatoes are almost done.
Add dried dill, dried parsley, and Worcestershire to soup.
In separate small pan, heat remaining 4 Tbsp butter until melted, add in 4 Tbsp Wondra Flour and stir until a light- or medium-colored roux forms.
Add roux to soup. Add chopped raw salmon to soup, bring back to a boil, boil for a few minutes then turn down to a simmer and serve.