G’s Salmon and Chilean Sea Bass Chowder

Recipe Collab with @cookinlikeag

My two favorite fatty fishes combined together in a warm bowl of rich chowder is everything that I need during these cold winter days. If you are looking for a delicious recipe to warm your soul right now – you’ve come to the right place.

Items needed:

  • 1/2lb bacon, cut into 1/2-inch pieces (if pescatarian, sub smoked salmon)
  • 1 White onion, finely chopped
  • 2 Celery ribs, finely chopped
  • 2 heads of corn, kernels removed (or 1/2 cup canned)
  • 2 tbsp all-purpose flour
  • 1 cup or a 250 ml bottle of clam juice
  • 1 quart whole milk
  • 2 tbsp create fraiche or sour cream
  • 1 pound potatoes, peeled and cut into 1/2 inch cubes
  • 3 bay leaves
  • 1/2 pound skinless salmon scraps, cut into bite sized chunks
  • 1/2 pound skinless chilean sea bass, cut into bite sized chunks
  • Toasted salmon skin (optional)
  • Parsley, basil, dill, minced
  • Toasted Baguette cubed or croutons
  • Hot sauce
  1. Combine bacon and  a few splashes of water in a dutch over over medium heat and cook, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add onion, corn (if fresh) and celery. (If the corn is canned, we will add at a later step) Season gently with salt and pepper and continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add flour and cook, stirring, until no pockets of raw flour remain. Stir in clam juice, followed by milk. Add potatoes and bay leaf and bring to a simmer.
  2. Simmer chowder, stirring occasionally, until potatoes are fully tender, about 15 minutes. Stir in fish chunks and canned corn (if using), simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper.
  3. When ready to serve, place chowder into bowls. Top with toasted baguette cubes, fresh herbs, and salmon skin (if using). Drizzle with hot sauce and sprinkle cracked pepper.
  4. Enjoy 🙂


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