Salmon Chowder
- Cook
- 30 min
[LOW] 20 min + 10 min
2 (7 oz total) salmon fillets
6 mushrooms (crimini, white button, or baby bella), halved lengthwise
1 cluster shimeji mushrooms, stemmed and separated
2 medium potatoes, cut into bite-sized pieces
1 medium carrot, cut into bite-sized pieces
1 scallion, finely chopped
1 stalk celery, finely chopped
1 bay leaf
2 tablespoons white wine
2 ⅛ cups (500 ml) milk
3 tablespoons all-purpose flour
2 tablespoons (30 g) unsalted butter
50 ml heavy cream
2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper
Add mushrooms, potatoes, carrot, scallion, and celery into the pot. Place salmon and bay leaf on top. Sprinkle with salt and drizzle white wine. Cover and simmer over [LOW] heat for about 20 minutes.
Add milk and simmer over [LOW] heat for another 10 minutes, covered.
In a medium bowl, combine flour and butter until well incorporated. Gradually pour in ½ cup (100 ml) of the soup, stirring thoroughly to avoid lumps.
Gradually add the flour mixture into the pot and simmer over low heat. Once thickened, add heavy cream, sprinkle salt and black pepper, and serve.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
