Salmon Chowder w/ Kielbasa & Dungeness Crab
Author:
Salmon Chowder w/ Kielbasa & Dungeness Crab
Ingredients
2lbs salmon, cut into bite-size chunks
2 cups picked Dungeness crab meat for topping chowder (optional)
1 (14oz.) package kielbasa sausage, sliced into rounds
1 pound red potatoes, cubes or sliced into bite-size pieces
2 cups frozen corn or fresh corn
1 yellow onion, chopped
2 Tbs. butter
2-3 cloves garlic, minced
1 quart chicken stock
3 cups heavy cream
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1.5 tsp. Johnny’s Seasoning Salt
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1/4 tsp. Johnny’s Pepper
1/4 tsp. dried basil
1/8 tsp. dried thyme
1 bay leaf
chives for garnish
Directions
Bring a 3 quarts of salted water to a boil and add the potatoes. Cook just until almost tender, not fully cooked. Drain well and set aside.
In a large stockpot on medium heat, add butter and onion and sauté until onion is soft. Add kielbasa and continue to sauté until kielbasa has browned a little then add corn and garlic and continue to sauté for another minute.
Add chicken stock to your stockpot along with salmon, basil, thyme, Johnny’s Seasoning Salt, Johnny’s Pepper and bay leaf and bring to a low boil until salmon is cooked through. Approximately 5 minutes.
Turn heat down to low, add heavy cream and potatoes and gently simmer for another 30 minutes allowing those potatoes to soften, don’t let the cream come to a boil.
Serve topped with Dungeness crab and chives.