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Yaquina Bay Salmon Chowder Recipe
|Salmon||2 Pound (Steaks / Fillets, Each About 1 Inch Thick)|
|Canned condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Bottled clam juice||8 Ounce (1 Bottle)|
|Dry white wine||1 Cup (16 tbs)|
|Onion||1 Medium, chopped|
|Celery stalks||2 , chopped|
|Dry basil||1⁄4 Teaspoon|
|Dry thyme||1⁄4 Teaspoon|
|Dry marjoram||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tomatoes||28 Ounce, drained and chopped (1 Large Can)|
|Shredded cheddar cheese||6 Ounce (About 1 1/2 Cup)|
Serving size: Complete recipe
Calories 3232 Calories from Fat 1564
% Daily Value*
Total Fat 176 g270.6%
Saturated Fat 94.5 g472.7%
Trans Fat 0 g
Cholesterol 896.8 mg
Sodium 6640.1 mg276.7%
Total Carbohydrates 110 g36.5%
Dietary Fiber 21.4 g85.5%
Sugars 33.6 g
Protein 251 g502.5%
Vitamin A 248.8% Vitamin C 154.7%
Calcium 221.9% Iron 121%
*Based on a 2000 Calorie diet
In a wide frying pan, combine broth, clam juice, and wine.
Bring to a boil over high heat; reduce heat and place salmon in liquid.
Cover and simmer until salmon is opaque but still moist in thickest part; cut to test 10 to 12 minutes.
Lift out salmon and let cool slightly; then remove and discard bones, skin, and any gray-brown edges.
Flake salmon and set aside; reserve poaching liquid.
Melt butter in a 4- to 5-quart pan over medium heat.
Add onion and celery and cook, stirring, until onion is soft about 10 minutes.
Stir in basil, thyme, marjoram, milk, tomatoes, and poaching liquid.
Cover and cook gently for 10 minutes.
Add salmon, stir in brandy, and season to taste with salt and pepper.
Ladle into bowls; offer cheese to add to individual portions.