Huon Salmon Chowder

What would the colder months be without a delicious hearty chowder?

Winter warmers hold a special place for us. And at Huon Salmon, we’re always looking to make the most of our premium fresh salmon. Below you’ll find a recipe for the perfect winter meal in our Huon Salmon Chowder. Better still, it’s super easy! Some light preparation and about half an hour of cooking time is all that is needed to make our salmon chowder

It might be that we live and work in the coldest parts of Australia, but winter warmers are part of life down here. And we’ve perfected this simple Salmon Chowder recipe over time to be just the right mix of creamy, rich and satisfying. This recipe can also be adapted to be dairy free. Simply substitute the litre of milk for an alternative like coconut milk!

Huon Salmon Chowder
Preparation:
10 Minutes
Cooking:
30 Minutes
Serves:
4

Ingredients

  • 2 x 180g Huon Salmon Portions (cut into chunks)
  • 100g Bacon rashers, or one thick piece, diced
  • 1 tbsp Olive oil
  • 1 Brown onion, finely diced 
  • 2 Stalks celery, finely diced
  • 2 Stalks of thyme
  • 1 litre Milk
  • 4 Floury potatoes, peeled and roughly chopped. 

Method

  1. 1

    In a medium sized saucepan, cook the diced bacon over medium heat until golden and crispy. Removed with a slotted spoon and set aside.

  2. 2

    In the saucepan there should be some rendered bacon fat, cook the salmon in this until golden, then remove and set aside. Add the olive oil to the saucepan, then cook the onion and celery gently until softened, you don’t want any colour here.

  3. 3

    Add the thyme, then pour in the milk and add the potatoes. Bring to a boil, then reduce heat and gently simmer until the potatoes are really soft and falling apart. This will thicken the soup. Flake the cooked salmon and add half of the salmon and the bacon to the soup. Set some of the crispy golden edges of the salmon aside to use as a garnish.

  4. 4

    Bring the soup to a boil, then remove from heat and serve.  Sprinkle each soup with the reserved salmon.

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