This month we bring you a collection of champion chowder recipes that vary in ingredients and in consistency.  Most people think of a thick cream based soup when they think of chowder, but chowders can be made very thin, without flours for thickening or with a tomato base, as in Manhattan style chowders.  Say the word, ‘chowder’ and again, most people think of clam chowder.  Our collection of  chowder recipes includes chowders made with crab, seafood medleys, turkey, clams and corn, smoked salmon and even a vegetable only chowder.

Thick, rich chowders are usually made with cream.  To reduce fat content, you can substitute a blend of half-and-half and 1% milk, as we have done in our ‘Smoked Salmon Chowder with Jalapenos & Fresh Salsa’.  This chowder could possibly be one of the most delicious ‘soups’ I have ever eaten.  The consistency is not thick, but rather more ‘soup’ like, and the taste is out of this world!

We generally serve chowder as a complete meal.  A warm steaming bowl of seafood or poultry, with a variety of vegetables, all served up in a fabulous soup base can satisfy any appetite and provide a full meal’s nutrients.  

February is ‘chowder season’ and to get you started, here is our Smoked Salmon Chowder with Jalapenos & Fresh Salsa recipe:

Smoked Salmon Chowder with Jalapenos & Fresh Salsa

Smoked Salmon Chowder with Jalapenos & Fresh Salsa

Serves 6

Ingredients

• 2 Tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 celery ribs, thinly sliced
• 2 cups gf chicken, fish or vegetable stock
• 1-1/2 cups 1% milk
• 1 cup half-and-half
• 2 cups red potatoes, peeled and cut into 1/2" pieces
• 8 oz. smoked salmon, broken into chunks
• 1 cup fresh or frozen corn
• 1 Tablespoon canned jalapeno peppers, minced
• 1/4 cup fresh salsa
• Fresh cilantro for garnish

Directions

Add oil to a large saucepan over medium-high heat. When hot, add onion, carrot and celery and saute for 5 minutes.  Add broth, milk, half-and-half and stir.  Add potatoes and bring to a simmer.  Cover and cook over lowest heat for 15 minutes.  Add salmon, corn, jalapeno peppers and salsa, stir and cook uncovered for 5 more minutes.  Serve in individual soup bowls and sprinkle each with fresh chopped cilantro.

Zucchini & Potato Chowder

For other great ideas, try the following recipes from our Recipe Archives:

Crab & Corn Chowder
Clam & Corn Chowder
Seafood Chowder
Turkey & Wild Rice Chowder
Wild Rice & Smoked Salmon Chowder
Zucchini & Potato Chowder

Enjoy!

-Chef Yvonne