' Wild Salmon Chowder with EZYTGR Pinot Noir - Vino Mas

Wild Salmon Chowder with EZYTGR Pinot Noir

  • 1 Tbsp EVOO
  • 1 med onion, diced
  • 2 cloves garlic
  • 2 ribs celery, small diced
  • ½ tsp salt
  • 1 med Yukon gold or small russet potato, peeled, and cut into small dice
  • 1 tsp fresh thyme or ¼ tsp dried thyme
  • ½ tsp cayenne
  • ¼ cup dry white wine
  • 1 (14oz can) diced fire-roasted tomatoes
  • 1 cup water
  • 1 cup clam juice
  • ½ cup cream
  • ½ pound salmon
  • ½ cup minced fresh Italian parsley
  1. Use a large stockpot, add the EVOO, and heat over medium heat-high heat.
  2. Sauté the onion, garlic, celery and salt for 5 min, then add the potato.
  3. Sauté for another 7 min.
  4. Add the thyme, cayenne and white wine stirring to loosen any bits clinging to the pot.
  5. Add the tomatoes, water and clam juice, bring to a boil.
  6. Lower the heat and simmer for 20 min or until the potatoes are soft.
  7. Add the cream, salmon and parsley; stir gently, simmer for an additional 5 min.
  8. Then turn off the heat.  Let the soup sit for 10-15 min.  Taste and adjust the seasoning before serving. 
PAIRING:  Chardonnay, Pinot Noir or a Beaujolais

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