Lemon Salmon Potato Chowder
Our lemon salmon potato chowder foodservice recipe is a hearty addition to your lunch or dinner menu.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Wild Caught Alaskan Pink Salmon, drained
- ¼ c lemon juice
- 3– 4 lb small red potatoes, quartered
- 9 celery stalks, chopped
- 9 carrots, peeled and chopped
- 4 ½ shallots, minced
- 1 ½ Tbsp minced garlic
- 1 ½ gal + 2 c vegetable or chicken broth
- 1 qt + ½ c heavy cream
- 3 Tbsp soy or Worcestershire sauce
- ¼ c olive oil
- ¼ c parsley, minced
- 1 ½ Tbsp thyme, minced
- 1 tsp salt
- 1 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.
