Salmon Chowder or Fish Chowder, either way it's soo good!

I have to post my version of this recipe from Simply Recipes by Elise Bauer. Here is a link to the original Fish Chowder recipe.

Love this recipe. It just works. I do some substitutions or just plum leave things out, but maybe one day, I will follow it to the letter. (Basically I leave out the white wine and the clam juice. I don't normally have them on hand. Sometimes I'll add a dash of vinegar to mimic the white wine, but don't be heavy-handed about it! And I might substitute just a tiny bit of Worcestershire sauce and pretend it's clam juice. It does have anchovy juice in it.)

Sometimes I can't help myself and add a little dried dill. My husband also isn't a big fan of dill, so I don't get it often and it just seems to go so hand-in-hand with fish dishes anyway. I will also cheat with the potatoes and sometimes get them softening in the microwave, to save on cooking time. I'm such a little cheater! But I like saving time!

I will use either frozen halibut or canned Alaskan salmon (the cheap, yummy, bone-filled, lower-mercury kind) in the recipe. Again, it depends on what I have on hand. I don't bother deboning the salmon bones, they are pretty edible anyway and they are good for you. If I'm going to serve some to others or drop the soup off for a friend, I'll remove more bones just to make it more appetizing for them.

And I usually won't have so much cream on hand, sometimes none, so I'll just make it with whole milk or figure something out. Milk will scorch faster than cream, so watch out! I know, I'm probably too loosy-goosy here, but I've had really great results. I've made it a few times a few ways and I've always loved it. Since I'm the only big fish eater here in the house, I'll either cut the recipe amounts in half or just store it in the fridge and have it a few days for lunch. Mm. Enjoy that chowder, and don't let fish haters in your house stop you from enjoying yourself!

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Salmon Chowder Recipe
Prep time: 15 minutes
Cook time: 40 minutes

INGREDIENTS
1 Tbsp olive oil
1 teaspoon butter
2 medium yellow onions, chopped (about 2 cups)
1/2 cup dry white wine (optional)
3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
2 cups clam juice (optional)
1 bay leaf
1 Tbsp fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
1 1/2 to 2 lbs wild pink Alaskan canned salmon (or fresh salmon or cod, etc.)
1 1/2 cups heavy cream or milk (but watch out for scorching if you don't use cream)
2 Tbsp chopped fresh (or dried) parsley

METHOD
1 Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)

2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes. (Sometimes I will cheat and use baked potatoes cut in cubes. You can cook them in the microwave and add them toward the end.)

3 In a separate pot, heat the cream until steamy (not boiling).

4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. If using fresh fish, when the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread or oyster crackers (not for gluten-free version).

Yield: Serves 6.