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Salmon chowder is a delicious way to serve one of the world's most healthy and abundant fish. Salmon its known world-wide for its flavor, texture, and value.

Salmon chowders are made from either fresh or smoked salmon. Salmon is available as wild caught or farmed, with each type having its advantages. Depending on personal preference and availability, the type of salmon purchased may dictate which chowder recipe should be used. This is due to several factors that influence the taste and consistency of cooked salmon.

Choosing between smoked or fresh salmon is related to season, location and flavor preferences. Smoked salmon has several advantages that make it a popular choice of cooks. Smoked salmon has a rich flavor and has the firm flaky texture that is important for use in chowders.

Smoked products are usually more expensive than frozen or canned salmon but many consumers are willing to pay extra for the added flavor. Smoked salmon is available in several forms, including hot smoked and cold smoked (lox). For use in chowder, hot smoked salmon is preferred due to its firmer flesh.

Fresh salmon is also popular as a chowder ingredient. Fresh fillets can be grilled, poached or pan seared before added to a batch of chowder. One advantage of using fresh salmon in chowder recipes is that leftover portions of main dishes can be used, conserving fish without having to serve the same meal twice. Experienced cooks will recognize the unique qualities of each fish and adjust cooking times accordingly.

The key to any chowder is timing. All chowders start with broth or stock as a foundation, upon which is added some combination of meats, vegetables, herbs and thickening agents. Chowder stock can remain clear to opaque, or include a white rue mixture which is made from cream or milk, butter and flour. Timing is important during several phases of cooking. Timing is most important when using fresh salmon as it may lose its flavor and fall apart if overcooked.

The basic stock and vegetables are the first to be heated. The mixture should be simmered until the vegetables are just tender. At this stage, the fish can be added and simmered for a few minutes. A critical stage comes next, if a milk or cream-based rue will be added. The temperature needs to remain just below boiling while the mixture is combined. After simmering slowly for a few minutes, a judgment can be made about consistency. If a thicker chowder is desired, small amounts of flour can be added.

Vegetables and herbs will have a big impact on the flavor and consistency of any chowder. A basic chowder is delicious made with just potatoes, onions and carrots. Adding other vegetables such as cabbage, corn, tomatoes or mushrooms can add character and nutrition to the dish.

Herbs complete the taste and are worth the extra effort. Dry herbs can go in the stock but some additions such as cilantro are best if added in the last moments before serving. Red pepper goes well with rich chowders and is best if sprinkled (sparingly) on top when the chowder is served.

As with most seafood-based soups, the flavor of salmon chowder improves greatly if cooked in advance, chilled overnight and served the following day.

This is a basic white salmon chowder recipe:

Ingredients

8 oz. hot smoked wild salmon
2 potatoes, peeled and diced
1 medium onion, diced
2 carrot, peeled and sliced
2 cups (1 can) chicken stock or fish stock
1 cup milk
2 tbsp. butter
2 tbsp. flour
2 Tbsp. fresh chopped cilantro
salt and pepper to taste

1. Bring stock to a boil and add vegetables, reduce heat and simmer 20 minutes, until vegetables begin to soften. Add flakes of salmon and set aside.

2. In a separate sauce pan, melt 2 tbsp. butter, add 2 tbsp. flour and cook until browned slightly. Add one cup cold milk and simmer until mixture starts to thicken. Re-heat vegetables and fish, slowly adding the milk mixture.

3. Simmer 5 minutes, add small amounts of milk to thin or flour to thicken.

4. Remove from heat and serve. Sprinkle with fresh chopped cilantro and red pepper.

Links:

buy smoked salmon online

types of wild salmon