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Salmon Chowder
(serves 4-6)
from Wild Plum Cafe in Monterey, California
1  lb. fresh salmon, cubed (large pieces)   1  lb. new potatoes, peeled and slices
1  medium white onion, finely chopped   2  T. brandy
1  T. minced garlic   4  cups half & half
1/2  lb. unsalted butter   2  cups fish stock
1/2  cup flour    
  • Melt butter in a heavy, 3-qt. saute pan.  Reserve 2 oz.  Saute onion and garlic until translucent.
  • Add brandy and cook 3-4 min.  Add stock.
  • Poach salmon for 5-6 min.; remove slightly undercooked.  Set aside.
  • Add potatoes and simmer until just tender.
  • Return reserved butter to another saute pan.  Make a roux by allowing melted butter to simmer and adding flour, 1 T. at a time.  Add flour until absorbed, and cook slowly for 3-6 min.
  • Transfer some soup mixture into roux.  Stir until smooth.   Pour into soup and stir until soup thickens.
  • Add half & half.  Adjust flavor with salt and pepper to taste.
  • Gently fold in salmon.  Let simmer for 15-20 min. 
  • Garnish with fresh chives.  Serve immediately.

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