Our clam chowder recipe was such a hit that we decided to transform it into salmon chowder by swapping out clams for Suvie’s own wild Pacific salmon filets. Adding the salmon to the pan at the end of cooking ensures that it turns out flakey and moist, not overcooked. Wild salmon is leaner than farmed salmon, which means it needs less time to cook. If you use farmed salmon in this recipe, add the fish to the pan 7-10 minutes before the cook is finished.
- 2 pieces bacon, finely chopped
- 1 small onion, finely chopped
- 1 large celery rib, finely chopped
- 2 tbsp all purpose flour
- 1 (8 oz) bottle clam juice
- ½ cup heavy cream
- ¼ cup water
- 8 oz red potatoes, cut into ½” pieces
- 1 bay leaf
- 8 oz wild skinless salmon filet, cut into 1-inch pieces
- 1 tbsp minced fresh parsley or chives
1) Heat bacon in a large skillet over medium heat until rendered and crisp, about 5 minutes. Add the onion and celery and cook for 5 minutes or until softened.
2) Add flour, stirring to coat vegetables, and cook for 1 minute. Slowly stir in cream, ¼ cup water, and clam juice. Bring to a simmer. Cook until thickened, stirring often, about 2 minutes. Transfer mixture to a Suvie pan.
4) Add potatoes and bay leaf to Suvie pan, stirring to incorporate. Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 2 hours
5) Five minutes before the chowder is done cooking, add the salmon pieces, pressing to submerge in liquid.
6) After the chowder has finished cooking, season to taste with salt and pepper. Divide between bowls and garnish with parsley or chives.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.
Nutritional Information per serving (2 servings per recipe): Calories 580, Total Fat 28g, Total Carbohydrates 41g, Total Sodium 1210mg, Total Protein 39g