- 2 each salmon fillet portion - boneless, skinless, about 4 oz. each in weight, 1/2 total
- Water as needed
- ¼ cup white wine
- 2 Tbsp. butter
- 1 cup onions - very finely minced
- 1 tsp. fresh thyme - chopped finely
- 2 cups Yukon Gold potatoes - peeled, ½” dice, with enough water to barely cover
- ¼ cup white wine - try a Washington state chardonnay
- 2 cups half and half, whole milk or heavy cream
- Salt and black pepper to taste
- Place the salmon fillet portions in a pan in a single layer, add enough water to cover and add the white wine. Bring up to a very gentle boil and immediately remove from the heat, cover and let sit 5 minutes. Remove from the liquid, let cool , and break up salmon into flakes to be added to the chowder later. Do not worry if the salmon is still raw or undercooked at the center.
- Meanwhile, heat a soup pot on medium heat. Add the butter, onions, and thyme. Cook for about 3 minutes or until onions are very softened, but not browned. Add the second measure of white wine, bring to a boil and then add the potatoes and the water that was covering the potatoes. Bring up to a boil, turn down to a simmer and cook covered for about 6-8 minutes until the potatoes are just tender. Stir occasionally to make sure the potatoes do not stick to the bottom of the pan. Do not mash potatoes.
- When the potatoes are just tender, add the half and half, cover and bring to a simmer. Add the flaked salmon, and heat (do not boil) just until the soup is hot. Finish by adding the chives and lemon zest. Season to taste with salt and pepper. Serve in bowls with toasted bread or crackers and enjoy!
Check out last week's Denver-inspired dish: Colorado-style pork and green chile stew.
Lincoln Culinary Institute: www.lincolnculinary.com