Delight in the flavors of the Northwest with Josephine Parton’s cherished recipe, Northwest Salmon Chowder. Hailing from a farm in the bountiful Yakima Valley, Washington, Josephine’s culinary expertise combines the harvest from her fruitful garden with the abundance of fresh salmon that graces the region. As the end of fall approaches, her cellar shelves are filled with the goodness of canned fruits and vegetables, which she artfully incorporates into this hearty chowder.
The recipe showcases the finest produce from her garden, including chopped celery, onion, green pepper, and garlic, sautéed to perfection in butter. To this medley, Josephine adds tender diced potatoes, shredded carrots, and a delightful blend of seasonings like dill weed, pepper, and salt, all simmered in flavorful chicken broth.
The crowning glory of this chowder is the addition of creamy corn and rich half-and-half cream, providing a velvety texture that complements the star of the dish—fully cooked salmon chunks. The result is a symphony of flavors that captures the essence of the Pacific Northwest’s culinary treasures.
INGREDIENTS:
- ½ cup each chopped celery, onion, and green pepper
- 1 garlic clove, minced
- 3 tablespoons butter
- 1 can (14½ ounces) chicken broth
- 1 cup uncooked diced peeled potatoes
- 1 cup shredded carrots
- 1½ teaspoons salt
- ½ teaspoon pepper
- ¼ to ¾ teaspoon dill weed
- 1 can (14¾ ounces) cream-style corn
- 2 cups half-and-half cream
- 1¾ to 2 cups fully cooked salmon chunks or 1 can (14¾ ounces) salmon, drained, flaked, bones and skin removed
PREPARATIONS:
- In a large saucepan, sauté the chopped celery, onion, green pepper, and minced garlic in butter until the vegetables become tender. Add the chicken broth, diced potatoes, shredded carrots, salt, pepper, and dill. Bring the mixture to a boil.
- Reduce the heat, cover the saucepan, and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the cream-style corn, half-and-half cream, and fully cooked salmon chunks. Continue simmering for an additional 15 minutes or until the chowder is heated through.
YIELD: 8 servings (2 quarts)
COOKING TIME: 1 hour (40 minutes for simmering vegetables, 15 minutes for final simmering)
TIPS:
- For added freshness, consider garnishing the chowder with chopped fresh dill or parsley just before serving.
- Serve the Northwest Salmon Chowder with a warm crusty bread or garlic bread for a satisfying and comforting meal.
In conclusion, Northwest Salmon Chowder is a heartwarming culinary delight that celebrates the flavors of the Pacific Northwest, created with love by Josephine Parton from the fertile Yakima Valley, Washington. Josephine’s farm-to-table approach infuses the chowder with the goodness of her abundant garden and the delightful catch of fresh salmon that the region offers.
This cherished recipe reflects the essence of the Northwest’s culinary treasures, capturing the simplicity and richness of its bountiful offerings. The sautéed vegetables, tender diced potatoes, and shredded carrots harmonize perfectly with the cream-style corn and velvety half-and-half cream, creating a chowder that is as comforting as it is delicious.
The crowning jewel of the chowder is the fully cooked salmon chunks, or alternatively, the flaked and drained canned salmon. This addition elevates the dish to new heights, infusing it with the distinctive taste of the Pacific Northwest’s prized seafood.
As you savor the Northwest Salmon Chowder, you can almost imagine the freshness of the region’s produce and the delight of a cozy meal prepared with love. Josephine’s culinary legacy shines through in this recipe, passed down through generations, each bowl filled with memories and the heartwarming flavors of the land she calls home.
Perfect for a gathering of loved ones or a comforting meal on a chilly evening, the Northwest Salmon Chowder is a tribute to the harmony of flavors found in the Pacific Northwest. The chowder not only nourishes the body but also warms the soul with the love and care that Josephine pours into every spoonful.
So, embark on a culinary journey to the heart of the Northwest with this delightful chowder, and experience the joy of savoring the best that the Yakima Valley, Washington, has to offer.
