American
American - Midwest and Pacific Northwest
Pacific Northwest Smoked Salmon Chowder
Chef's Menu Description
A velvety, comforting coastal chowder of tender fish, leeks, and Maris Piper potatoes slow-simmered in rich double cream.
Ingredients
- • 800g fresh Pacific seafood (salmon, halibut, Dungeness crab), beef chuck, or bratwurst
- • 3 tbsp unsalted butter or olive oil
- • 2 medium onions, diced or sliced
- • 3 garlic cloves, minced
- • 1 cup local beer, apple cider, double cream, or rich stock
- • 1 tbsp fresh dill, thyme, or Old Bay seasoning
- • 1 tsp sea salt and cracked black pepper
- • Accompaniments: wild rice, sourdough bread, or tater tots
Preparation Steps
1
Phase 1
Clean and season fish/meat or assemble deep-dish pie dough.
2
Phase 2
Pan-fry on cedar planks, bake in cast iron pans, or simmer in rich beer broth.
3
Phase 3
Glaze with pure maple syrup, top with melted Wisconsin cheeses, or layer with crispy tater tots.
4
Phase 4
Bake until golden-brown and bubbling, then rest 5 minutes.
5
Phase 5
Serve hot with local accompaniments and fresh lemon wedges.