SALMON CHOWDER

SALMON CHOWDER image

This recipe uses a homemade spice blend that is great on ANY fish dish. Kept in a ziploc it's ready for next time you want to make this recipe, too. This chowder is very thick and rich!

Provided by Linda Farnsworth

Number Of Ingredients 26

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Ingredients

1 lb salmon, skinless filet
4 slice bacon, or turkey bacon, diced
1 Tbsp olive oil
1 c diced onion
1 clove garlic, minced
1 tsp sugar or splenda granular
2 1/2 Tbsp flour
One 14 oz can low sodium chicken broth
1 c milk
1 c half & half
2 medium potatos, diced
1 1/2 tsp spice blend **(see below)
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
SPICE BLEND
do not use all this in the recipe!! it's enough for several batches of chowder!
2 tsp oregano
2 tsp parsley
2 tsp rosemary
2 tsp thyme
1 tsp marjoram
1 tsp dill
1 tsp tarragon
1/2 tsp sage

Steps:

1. For Spice Blend: Combine and mix well, the oregano, parsley, rosemary, thyme, marjoram, dill, tarragon, and sage. Store in a ziploc bag for future use.
2. Bake or grill salmon. Flake or tear into one-inch chunks and set aside.
3. In stockpot over medium-low heat, add olive oil and diced bacon. Cook until bacon is crispy. Add onion, and garlic. Cook until onion is soft, about 10-12 minutes. Add flour and stir for 1 minute.
4. Add broth , cream, milk, potatoes, Spice Blend, salt, black pepper, white pepper, and nutmeg. Lower heat to low and simmer for 20 minutes or until thickened, stirring frequently. Add salmon and heat through.

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