• About
    • Contact
  • Lifestyle
    • What do pescatarians eat?
    • Moderate carb intake
    • For moms and those thinking about getting pregnant
    • Shopping for seafood
  • TV Show
  • Blog
  • Fitness
  • Shop
  • Travel & Adventure
    • Facebook
    • Instagram
    • Twitter

The Posh Pescatarian

Subscribe

Get news and updates from Posh Pescatarian right in your mailbox!

No worries, we hate spam too.

Wild Salmon & Tuscan Kale Chowder

in Recipes, Seafood Recipes on 01/08/19

Wild Salmon Chowder & Tuscan Kale Chowder

Bisques, chowders and soups are some of my favorite things to cook up and experiment with. The freedom to open up my pantry, refrigerator and freezer and assemble a comforting meal is delightful.

This salmon chowder recipe is a perennial favorite. I used frozen wild salmon for this recipe because it’s freezer staple and this recipe is about simplicity, but ideally, I’d use salmon bones, (including the head).  Low sodium vegetable broth is a good alternative.  If you can source salmon bones from your fishmonger, then please use them. The flavor from the wild salmon bones is outstanding and hard to beat.

You’ll notice that I use ghee a lot and it’s recommended for this recipe. Ghee has a great luxurious flavor that adds a heightened level flavor to this chowder and almost any dish. If you have trouble finding (or making) ghee you can swap it out for olive oil. But try to find ghee.

This dish works as a hearty lunch and travels well in a Mason jar or served with a side salad and crusty whole wheat bread for a filling supper.

Here is a fun idea – if you are the outdoor type like me then throw a beach or outdoor party and bring a big pot of this soup to serve. Invite guests to bring bread, crackers and beverages.  The perfect stress-free gathering.

Ingredients

  • 3 quarts of liquid – can be a combination of water, low sodium vegetable broth or salmon broth
  • 2 cups of Mireproix mix. If making your own chop 4 large carrots, 1 large onion and 4 celery stalks
  • 2 garlic cloves, chopped
  • 1 small bunch of fresh thyme
  • 1 teaspoon of crushed red pepper flake
  • 1 bay leaf
  • 2 tablespoons of dried shallot
  • 1 small slice of lemon peel
  • 3 medium sized russet potatoes, cut into medium sized pieces 1 pound of boneless, skinless wild salmon, thawed half way and cut into chunks
  • 2 cups of frozen roasted corn
  • 1 cup of Tuscan kale (black kale), rinsed and chopped
  • Ghee
  • Sea salt
  • Freshly cracked black pepper

Directions

In a large Dutch oven or soup pot over medium heat add two tablespoons of ghee

Add the mirepoix mix and stir until the vegetables soften, but don’t brown.

Toss in the garlic, thyme, bay leaf, crushed red pepper flake, dried shallot, lemon peel and the liquid. Cover and bring to a simmer for 5 minutes.  Taste for flavor and add sea salt and black pepper as desired. This is your chance to make any adjustments needed and even personalize this recipe with adding more or less of any herbs and spices.

Add the potatoes and cook for 12 minutes, until the potatoes have softened, but are still firm and still hold their shape.

Once the potatoes are done add the chunks of wild salmon, roasted corn and Tuscan kale. Bring to a gentle boil for 5 minutes then turn off the stove and leave the soup covered for 10-15 minutes. This will ensure that the salmon and kale are perfectly cooked, and the corn is heated through. Taste the soup for flavor. Adjust seasoning as needed.

Serve as desired.

1 Comment

« Crispy Corn Tortilla Chips
Black Mussels in Tomato, Coconut Milk & Lemongrass Sauce »

Comments

  1. Michael Burr says

    January 30, 2021 at 9:40 am

    In the second paragraph, I think the word you’re looking for is “perennial.” “Perineal” is something entirely different.
    Recipe looks good though. I look forward to trying it.

    Reply

Leave a Reply Cancel reply

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

About

About Stephanie

Stephanie Harris-Uyidi, AKA: The Posh Pescatarian, is the producer and charismatic host of the popular travel-adventure-cooking TV series, The Posh Pescatarian: Appetite for Adventure! The show airs in more than 15 countries, and is featured 5 days a week in the U.S. on Z Living Network, where the program reaches more than 5 million homes.

The Posh Pescatarian book

New cookbook

TV Show

TV Show

Top Posts

  • My Fabulous Salmon Bacon Recipe!
    My Fabulous Salmon Bacon Recipe!
  • Cooking fish from frozen to table-ready!
    Cooking fish from frozen to table-ready!
  • Pescatarian Protein: AKA The white stuff on salmon and other fish
    Pescatarian Protein: AKA The white stuff on salmon and other fish

Subscribe

Get news and updates from Posh Pescatarian right in your mailbox!

No worries, we hate spam too.

Moules frites (mussels & fries) recipe from the fo Moules frites (mussels & fries) recipe from the forthcoming book! It's looking like a spring release if things go as planned. I'm excited and ready to launch this baby!!
.
.
.
Photography has been an important part of this project. I've heard so many stories about cookbooks being unsatisfying due to a lack of food pics and I don't plan to disappoint you. 
.
.
#pescatarian #shellfish #mussels #farmedseafood #sustainableseafood #belgianfood #moulesfrites
Affordable luxury at it's best!! Thanks to Malaika Affordable luxury at it's best!! Thanks to Malaika, my tenacious publicist, my black mussels in tomato & coconut lemongrass sauce recipe was featured on one of the most popular travel blogs in the world, A Luxury Travel Blog @paulhjohnson!!
.
.
.
Since most of us are currently stuck indoors these days, one of the best ways to engage with other cultures is through music and food. This simple Southeast Asian inspired shellfish dish is flavorful, inexpensive and benefits from a well stocked pantry.
.
.
.
#pescatarian #travel #shellfish #seafood #sustainableseafood #affordableluxury #asianfood #southeastasianfood
Oh, hi @televisionacad !! I wasn't easy, but certa Oh, hi @televisionacad !! I wasn't easy, but certainly worth the effort!! Thanks for deeming my production work worthy of membership. 
.
.
.

#producer #pescatatian #appetiteforadventure #careergoals  #akasorority1908 #emmyawards
Wild halibut tortilla soup. . . . After a weekend Wild halibut tortilla soup.
.
.
.
After a weekend of indulgence, I was in the mood for something simple today. Not to mention that I received such sweet birthday phone calls from my two chicken tortilla soup loving nieces, Briana and Courtney! With these two in mind and a bunch of halibut cheeks and bones on hand I went to work. 
.
.
.
Halibut bone broth is the base of this soup. The recipe is in the forthcoming book. 
.
.
#pescatarian #wildfish #bonebroth #tortillasoup #soup #mexicanfood
Celebrating another turn around the sun! . . . It' Celebrating another turn around the sun!
.
.
.
It's such a beautiful day!! I couldn't resist spending my morning at the beach. It's usually raining on my birthday, so sunshine is a real treat and is a testament to the bright and beautiful year that I've had personally. 
.
.
.
I've been instructed by friends and colleagues to eat lots of cake (hubby will see you that), and my mom & dad gifted me a beautiful bunch of chocolate dipped fruit, to help balance out the cake 😋!
.
.
.
Wild halibut cheeks are on deck for supper! I bought them during my last trip to Morrow Bay from @giovannis_fish_market and have them well preserved in the freezer. 
.
.
.
I appreciate all of your support and really enjoy our fun banter!
.
.

#capricornseason #pescatarian #birthdaymonth #halibutcheeks #wildfish #wildhalibut #seafood #california
Seafood enchiladas! Who wants a plate? . . . I too Seafood enchiladas! Who wants a plate?
.
.
.
I took a break from clam dishes to triple test my recipe for Baja inspired seafood enchiladas for the book - crab and shrimp are featured. Most of you know that I'm crazy about Mexican food and ingredients, grew up enjoying both.
.
.
.
As I researched the dish, I learned that enchiladas have roots in royal Aztec cuisine. 
.
.
.
I cooked up a batch of black beans and made cilantro rice to boot!
.
.

.
This recipe wil be in the forthcoming book... something to look forward to 😋.

#pescatarian #seafood #mexicanfood #bajacalifornia #enchiladas #anthropology #coastalcuisine
I circumcised a geoduck today! No medical or relig I circumcised a geoduck today! No medical or religious certificate needed.
.
.
.
I planned on filming a full video recipe on geoducks but it fell off my list of priorities since I owe my editor book updates. However, I was able to get this bit in. My husband had a hard time watching this, which I found hilarious!!
.
.
.
To remove the shell I dropped the whole clam in boiling water for 10 seconds, then blanched it in ice water. 
.
.
#pescatarianlifestyle #pescatarian #wildfish #shellfish #geoduck #clams
Are you blushing? Relax, it's just seafood!! . . . Are you blushing? Relax, it's just seafood!!
.
.
.
This is a geoduck, (pronounced "gooey-duck"), which is a clam with an oversized siphon (sometimes called the neck). The siphon and body are so large that the shell can't close tightly. It bears an unfortunate resemblance to a certain part of the male anatomy that gives some of us the giggles!
.
.
.
Geoduck can be expensive at restaurants, but it's simple enough to prepare at home. I plan to serve this as sushi for New Years Day!
.
.
.
.
Similar to the Pacific razor clams, the geoduck is common in the Pacific Northwest and British Columbia. I found mine at a local market. 
.
.

.
#pescatarian #seafood #clams #geoduck #wildfish #wildseafood #sushi #foodporn #pacificnorthwestfare #britishcolombia #seafoodleather
I'm home and back in my lab!! . . . I couldn't wai I'm home and back in my lab!!
.
.
.
I couldn't wait to crack open my suitcase which I stuffed with a bunch of frozen seafood from local markets, mostly wild salmon and Pacific razor clams. Thanks to @alaskaair for overlooking a slight bag overage 😉.
.
.
.
I've been obsessed with clams lately (including geoducks) so brace yourself and prepare to be inspired over the next couple of weeks.
.
.
.
I made a batch of Pacific razor clams for Christmas Eve supper at the Lakehouse using a basic flour and egg wash. This approach gave the clams a southern "chicken fried" texture. They turned out great and got hubby's attention. He wanted more...so, I bought more!
.
.
Today I defrosted a 1lb package made up of 7 whole cleaned clams and used Panko breadcrumb + egg wash to coat them before a quick pan fry. 
.
.
.
#pescatarian #wildfish  #sustainableseafood #pacificrazorclams #clams #pacificnorthwest #shellfish #makeyourown #wildseafood
Follow on Instagram

Copyright © 2021 · glam theme by Restored 316