Lemon Salmon Potato Chowder
Our lemon salmon potato chowder foodservice recipe is a hearty addition to your lunch or dinner menu.
Ingredients
- 1 (44 oz) can Chicken of the Sea® Wild Caught Pink Salmon, drained
- 1/3 c lemon juice
- 4 – 5 lb small red potatoes, quartered
- 10 celery stalks, chopped
- 10 carrots, peeled and chopped
- 5 shallots, minced
- 2 Tbsp minced garlic
- 1 gal + 3 qt vegetable or chicken broth
- 4 qt + 1 c heavy cream
- 3 ½ Tbsp soy or Worcestershire sauce
- 1/3 c olive oil
- 1/3 c parsley, minced
- 1 ½ Tbsp thyme, minced
- 1 ¼ tsp salt
- 1 ¼ tsp pepper
Instructions
- Marinate salmon and lemon juice for 30 minutes.
- In a pot over medium heat, add olive oil. Sauté shallots for 2 minutes then add garlic, carrot, and celery. Cook for another 5 minutes until softened.
- Add the potatoes, broth, salt, and pepper and bring to a boil. Simmer for 25 minutes until potatoes are tender.
- Add heavy cream and cook for another 5 minutes or until thickened.
- Remove from heat and add soy sauce, herbs, and salmon.
- Serve warm.
