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How to Make Healthful and Delicious Manhattan-style Salmon Chowder

Updated on February 3, 2015
Copyright 2015, Bill Yovino. All rights reserved
Copyright 2015, Bill Yovino. All rights reserved

A childhood favorite

I remember with great fondness, the taste of the clam chowder that was served at the Jones Beach, N.Y. concession stands when I was a kid. It was a Manhattan-style clam chowder but wasn't the tomato-heavy variety that is served in most restaurants. I came up with this recipe which is pretty close to the flavor I remember. While the recipe originally called for clams, I've lately been using salmon and found it to be just as good, if not better.

Delicious soup at your finger tips

Some people are very efficient and plan out their entire dinner menu for the week. I'm not one of those people. I do however try to keep grocery and pantry items on hand so that I can prepare whatever moves me on a particular day. This soup has a fair amount of ingredients but nearly all of them are items that I always have on hand. I buy a large fillet of salmon at a club store and portion it out when I get home. I freeze the pieces individually in zip-lock bags.

I use the salmon in many different recipes so I find this to be very convenient.

5 stars from 1 rating of Manhattan-style Salmon Chowder
Prep time: 10 min
Cook time: 50 min
Ready in: 1 hour
Yields: 2 quarts of soup
  • 6 ounces salmon fillet, without skin
  • 1 tablespoon freshly minced garlic, 2 or 3 cloves
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 medium onion, diced
  • 1 bay leaf
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon Worcestershire Sauce
  • 1 14 ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 4 cups chicken stock, or equivalent bouillon cubes and water
  • 1 small zucchini or green squash, diced
  • 2 tablespoons Canola or vegetable oil
  • Salt and pepper, to taste
  1. Heat the oil in a 3 quart pot and add the onions, carrots, garlic, and celery. Saute until the vegetables are soft - about 5 minutes.
  2. Add the tomatoes, bay leaf, thyme, oregano, Worcestershire Sauce, Old Bay, zucchini, and chicken stock. Bring to a boil, lower, cover, and simmer for 30 minutes.
  3. Add the salmon and cook for another 5 minutes or until the salmon can be easily flaked with a fork.
  4. Season with salt and pepper as necessary.

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    • rosescottw profile image

      Rose Scott 2 years ago from Los Angeles, California

      I think I'm going to try it too. But I like a more creamy chowder. I like the vegetable kind also, if the flavors are fresh and tasty.

    • Bill Yovino profile image
      Author

      Bill Yovino 2 years ago

      Give it a try Ghaelach, It really is very tasty and satisfying.

    • Bill Yovino profile image
      Author

      Bill Yovino 2 years ago

      Thanks Peggy W. It's very easy to make and always comes out good.

    • profile image

      Ghaelach 2 years ago

      Love fish and to make a soup or a type of chowder with salmon sounds great. I'll be giving this a try.

      Thanks for sharring.

      Ghaelach

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      This sounds easy and delicious. We often buy salmon at Costco and apportion it out into smaller packages and freeze it. Will be pinning to my soups board for future reference. Thanks for your recipe!