Salmon and Halibut Chowder

RECIPE INGREDIENTS
1 lb bacon cooked and crumbled
2 tablespoons bacon grease
1 med onion chopped
2-3 celery stalks chopped
6-8 med potatoes cubed
2 tablespoons parsley
2 teaspoons dried basil crushed
1 bay leaf
1-2 lbs salmon and/or halibut cut in 1 inch cubes
10-12 cups milk or half and half
1 teaspoon lemon and pepper seasoning (to taste)
Salt and pepper to taste

Salmon and Halibut Chowder

INSTRUCTIONS
Cook bacon, crumble, and set aside. Save the bacon grease. On low heat in heavy 8-quart pan, saute onions in bacon grease until soft but not brown (about 5 minutes). Add bacon, celery, potatoes, parsley, basil, and lemon & pepper seasoning. Cover ingredients with water and bring to a boil. Cook until potatoes are slightly cooked, add milk. Bring to a simmer; do not boil. Add fish. Continue to simmer until the fish is cooked. The fish will change color when it is cooked. Salt and Pepper to taste. Makes 10 servings

VARIATIONS
Add one can of Cream of Mushroom soup.

Use powdered milk in place of the milk.

If using milk add ¾ cup butter to make it creamier.

To thicken broth: Mix 2 tablespoons flour, 2 tablespoons corn starch and 1 cup water, making a paste. Drizzle into chowder while stirring gently.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Uncategorized

Leave a Reply

Your email address will not be published. Required fields are marked *

*