I tried a Salmon Chowder many years ago in Boston and it tasted so good. I have developed my version of the salmon chowder with saffron. I must say that I like my version very much! Instead of salmon, you can also add chopped prawns, crabmeat or other types of fish. If you are a vegetarian, omit the fish and add about 300 g of corn kernels. This Chowder is best served with crusty bread.
Preparation time: 25 minutes
Cooking time: 20 minutes
50 g Q.B.B. Pure Ghee
80 g onion, finely chopped
50 g plain flour
1000 ml fish stock, chicken stock or water
1000 ml full cream milk or low fat
150 g carrot, finely chopped
150 g celery, finely chopped
150 g leek, finely chopped
500 g potatoes, peeled and diced
Generous pinch of saffron (optional)
3 bay leaves
300 g salmon, cubed or diced (or other fish fillet)
150 ml thickened cream (optional)
Pinch of salt and pepper
- Heat Q.B.B. Pure Ghee in a pot.
- Sauté the onions till translucent, add flour and cook for a couple of minutes stirring continuously. Slowly add stock, milk, all the vegetables, saffron, bay leaves, and salt and pepper.
- Simmer until potatoes are cooked and almost breaking, then add salmon and cream and cook for further two minutes.
- Finish with chopped parsley.