The Sensitive Kitchen

Monday, November 30, 2015

Post-Thanksgiving Salmon Chowder

Most families, I am told, eat turkey for Thanksgiving. Our family, neither turkey eaters nor crowd-followers, traditionally enjoys seafood. Some years we serve king crab legs; others we roast a whole salmon. This year, we did both — and so enjoyed plenty of leftover seafood. This recipe, which uses about a pound of grilled salmon fillet, uses leftovers to delicious effect. 

1 Tbsp olive oil
1 c chopped onion
2 cloves garlic, minced
1/4 tsp dried thyme
1 c diced celery
3 Yukon Gold potatoes, diced
4 c broth, clam juice, or a combination
2/3 c leftover mashed potatoes or 1/3 c instant potato flakes (optional)
1/2 to 3/4 c cream
12 - 16 ozs leftover salmon, checked for bones and pulled into 3/4" cubes

Heat olive oil in a pot over medium heat. Add onion and garlic. Saute until softened and beginning to brown. Add thyme, rubbing between fingers to powder; saute until fragrant, about 1 minute. Add celery; saute 5 minutes. Add potatoes; stir to coat with oil. Add broth. Bring to a simmer, cover and cook 10 minutes or until potatoes test done.

Add cream and salmon pieces. Heat through. For a thicker texture, stir in leftover mashed potatoes or instant potato flakes. Serves 4, with no leftovers! 

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