Back to All Recipes
  • Nut free

Salmon Chowder

This recipe was adapted from, “The Spirit of the Harvest, North American Indian Cooking”, by Beverly Cox and Martin Jacobs
Yield:   50 servings
Serving Size:   8 oz bowls
Download PDF

Ingredients

  • 90 ml butter or vegetable oil
  • 24 medium potatoes, diced (if using russet, peel)
  • 1 head celery
  • 2 kg carrots, peeled and sliced
  • 6 bunches green onions, sliced
  • 10 ml dill seed or 60 ml fresh
  • 9 L milk
  • 2.5 kg fresh salmon, cut into chunks
  • Salt and pepper to taste
  • Dill sprigs, for garnish

Method

Step 1

Melt butter in a large saucepan over medium heat.  Add celery, carrots, green onions, and dill seed, and saute for 5 to 6 minutes.

Step 2

Add milk and potato and simmer over low heat for 40 minutes. Crush some of the potatoes with your fork if you like a thicker broth.

Step 3

Add fresh salmon and simmer for 10 minutes more.

Step 4

Season with salt and pepper. Garnish individual servings with dill sprigs.

HACCP

Cook salmon until internal temperature reaches 62.5° C for a minimum of 15 secs.

Cooling: cool to 4° C within the next 4 hours.  If not achieved, throw out.

Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 62.5° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.

Back to All Recipes