What are the essential ingredients of a chowder What are two different kinds of chowders?

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns , etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

What ingredient does chowder always have?

Customarily, chowder included onion, potatoes, and cream . Nowadays, not all chowders adhere to these guidelines.

What is usually a main thickening agent of chowder?

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

How do you thicken seafood chowder?

Add Flour Or Cornstarch Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Can you freeze chowder with potatoes in it?

Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted . Plus, dairy-based soups can separate and lose their creamy consistency. All in all, potato soup is one to enjoy immediately.

How long is fish chowder good for in the fridge?

Fish chowder will hold up for 4 days in your refrigerator. And the truth is it will taste better the second day when the ingredients have to time build their flavors.

Can you eat five day old cooked salmon?

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days . Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.

Why is leftover salmon so fishy?

During storage, bacteria on the surface of the fish convert TMAO into a volatile compound called trimethylamine (TMA), which produces an unmistakably fishy odor the longer the fish is stored. The second fishy smell in cooked salmon (and other fatty fish such as mackerel and tuna) comes from a different source.

Is it OK to eat cooked salmon cold?

In short, fully cooked salmon that has been safely refrigerated for a sufficiently short period of time so as to have not gone bad can be heated to whatever temperature you want, or even eaten cold if you really want.

What are the 2 types of clam chowder?

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder , which omits both.

What are the two different kinds of clam chowder?

New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear . Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.

What defines a chowder?

: a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes) also : a soup resembling chowder. corn chowder.

What is the most popular chowder?

New England Clam Chowder is the most famous and most popular clam chowder. It's been around for centuries, so it's possible its longevity has contributed to its popularity. It's also thick and velvety, making it a comforting palate-pleaser, particularly on cold days.

Easy One-Pot Salmon Chowder Recipe - Savory Simple (2024)

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Love fish chowder? Then you’re going to love this salmon chowder recipe! It’s a hearty, one-pot dinner that’s perfect all year long. The recipe is easy to prepare and bursting with flavor. It highlights fresh salmon, bacon, and yukon gold potatoes.

If you’ve spent any time in New England, you know how seriously the locals take their fish chowder. Everyone has a secret recipe. To make things even more interesting, these recipes are rarely written down, and they often don’t rely on amounts. It’s “a handful of this” and “a little bit of that.”

However, with some time and practice, there’s no reason you can’t create your own “secret fish chowder recipe,” regardless of where you currently live. When it comes to fish, I often gravitate toward salmon because it’s my favorite.

Today is no exception! I’ve created a salmon chowder recipe that you’re welcome to use as a starting point for other seafood chowder creations. Or you can, you know, enjoy it as is.

Using this recipe as a fish chowder base

This recipe can easily be modified to work with other fish such as cod (any firm white fish will work).
You can even turn this into New England clam chowder! Simply swap out 1 cup of the stock for an 8-ounce bottle of clam juice, and replace the salmon with two 6-1/2 ounce cans ofchopped clams (undrained).

Salmon chowder tips

For a lighter chowder, swap the half-and-half (or some of it) for whole milk.
I remove the bacon and then add it back at the end to make it less chewy. However, it’s still going soften up once it sits in the chowder, especially if you have leftovers. If you like a bit more texture, skip adding the bacon to the chowder in Step 4 and instead add it as a garnish with each serving along with the chives in Step 5.
For the best flavor results, use seafood/fish stock, preferably homemade. If you don’t want to make your own, local seafood shops often carry it. The store bought versions will work fine; just use low-sodium so you can control the salt level. Chicken stock will also work fine if that’s what you have.
While I recommend yukon gold, you can substitute other waxy types of potatoes. I recommend avoiding starchier varieties like russet potatoes, as they don’t hold their shape quite as well and may add a grainy texture to the chowder if they break down.

How to Chop an Onion

This recipe calls for chopped onions. Check out my fast and easy technique for how to chop an onion with step-by-step photos!

More Salmon Recipes

Looking for more salmon recipes? You may also enjoy my teriyaki salmonand baked salmon with broccoli and potatoes!

Print Pin Recipe

Salmon Chowder

4.75 from 4 votes

This salmon chowder recipe is a cozy year-round meal for seafood lovers! It highlights fresh salmon, bacon, and yukon gold potatoes. For best results, use seafood or fish stock.

Course Main Course

Cuisine American

Keyword salmon chowder

Ingredients

US Customary - Metric

▢ 4 slices thick-cut bacon, chopped
▢ 1 medium or large yellow onion, chopped
▢ 2 ribs celery, chopped
▢ 2 tablespoons all-purpose flour
▢ 1 1/2 cups seafood or chicken stock, either homemade or low-sodium
▢ 1 quart half-and-half (or 50% whole milk + 50% heavy cream)
▢ 2 pounds yukon gold potatoes, peeled and cut into 1-inch cubed
▢ 1 1/2 - 2 pounds good quality salmon, trimmed and skinned, cut into 1-inch cubes
▢ 1 1/2 - 2 cups fresh or frozen corn
▢ 2 sprigs thyme
▢ 2 teaspoons kosher salt, or to taste
▢ 1 teaspoon ground black pepper, or to taste
▢ Fresh chives, chopped (for serving)

Instructions

▢
Place a Dutch oven or heavy-bottom saucepan over medium-low heat. Add the bacon, and slowly increase the heat to medium as fat renders into the pan. Cook, stirring occasionally, until the bacon is lightly browned and crisp, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and discard all but one tablespoon of the fat (I like to save the extra for cooking eggs).
▢
Add the onions and celery to the pan, and cook until soft and slightly brown around the edges, 5-6 minutes. If the bottom of the pan ever becomes too dark like it’s about to burn, add 1-2 tablespoons of water, then use a spatula to scrape the brown bits from the bottom of the pan, stirring them back in with the vegetables (this is called deglazing), then reduce the heat slightly.
▢
Add the flour and toss with the vegetables to coat. Cook for about 2 minutes while stirring, then add some of the stock (again using the liquid to deglaze the pan if necessary).
▢
Once the bottom of the pan is free of any glaze, add the remaining stock along with the half-and-half and potatoes. Bring the mixture to a boil, then reduce to a simmer over low heat. Cook for 5 minutes, then add the salmon, corn and thyme. Simmer gently for an additional 10-15 minutes, uncovered, until the potatoes are fork-tender and the salmon is cooked through. Remove and discard the thyme stems. Add the cooked bacon back to the pot, and season with salt and pepper. Taste; adjust seasoning if desired.
▢
Garnish each serving with fresh chives.

Notes

See blog post for modifications including how to turn this into a fish chowder or New England chowder. Other waxy potatoes may be substituted for the yukon gold, but avoid starchy options such as russet potatoes. Adding the bacon back to the pot in Step 4 will ultimately soften it. If you would prefer to retain the crispness of the bacon, use it as a garnish along with the chives in Step 5.

Please read my full post for additional recipe notes, tips, and serving suggestions!

Nutrition

Recipe Troubleshooting

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