Oregon Salmon Chowder Recipe

A state known for its bountiful seafood and stunning coastal landscapes, brings you a comforting and rich chowder that showcases the region’s culinary treasures. Made with fresh salmon, creamy potatoes, and aromatic herbs, this chowder captures the essence of Oregon’s coastal charm. Join us as we guide you through the steps to create this soul-warming dish that will transport you to the shores of the Beaver State.

Ingredients:

• 1 pound fresh salmon fillets, skin removed, cut into bite-sized pieces
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup heavy cream
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot.
2. In the same pot, add the diced onion, celery, carrots, and minced garlic. Sauté until the vegetables are tender and fragrant.
3. Add the chicken broth, diced potatoes, bay leaf, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are cooked through and tender.
4. Gently add the salmon pieces to the pot and simmer for an additional 5 minutes, or until the salmon is cooked and flakes easily with a fork.
5. Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 2-3 minutes to heat through.
6. Remove the bay leaf from the chowder.
7. Serve the Oregon Salmon Chowder hot, garnished with the crispy bacon and chopped fresh parsley.
8. Pair this delightful chowder with crusty bread or oyster crackers for a satisfying meal that celebrates the flavors of the Pacific Northwest.