Salmon Miso Chowder
Looking for a tasty and satisfying chowder recipe? Why not try this Creamy Salmon Chowder? With deliciously salty bacon, soft potatoes, and fresh salmon chunks, this chowder is a perfect combination of flavors and textures. The creamy base is made using white miso, flour, fish broth, and heavy cream, giving it a decadent and comforting flavor. Sprinkle with some chopped green onions and serve alongside some crusty bread for the ultimate comfort food experience. Treat your loved ones to this delightful chowder and impress them with your culinary skills!
Ingredients
- 3 slices bacon chopped
- 3 tbsp butter
- 1 onion diced to 1/2 inch
- 2 stalks celery diced to 1/2 inch
- 1/3 cup miso
- 3 tbsp flour
- 3 cup fish broth
- 1 cup water
- 1.5 lbs potato cut into bite-size pieces
- 1 spring thyme
- 1 cup heavy cream
- 1/2 cup chopped green onions
- 1.5 lbs salmon skin removed and cut into bite-size pieces
- pepepr to taste
- salt (If you desire) to taste
- Crusty brea for serving
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside.
- Add the butter to the same pot and let it melt. Add the diced onion and celery and cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add the white miso and flour to the pot and stir until the vegetables are coated. Cook for 1-2 minutes to get rid of any flour taste.
- Slowly pour in the fish broth and water while stirring constantly to prevent lumps. Add the potatoes and thyme sprig. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Remove the thyme sprig from the pot and discard it. Add the heavy cream and chopped green onion to the pot and stir to combine.
- Season the salmon pieces with salt and black pepper, then gently add them to the pot. Cook until the salmon is opaque and cooked through, about 5-7 minutes.
- Taste the chowder and adjust the seasoning with salt and black pepper, if needed. Ladle the chowder into bowls and top with the cooked bacon.
- Serve the chowder hot with crusty bread on the side.