Leftover Grilled Salmon Chowder: A Delicious and Sustainable Recipe

Turn your leftover grilled salmon into a creamy, comforting, and flavorful chowder. This recipe is not only delicious but also a fantastic way to reduce food waste. It’s easy to make, customizable, and perfect for a chilly evening. This salmon chowder elevates humble leftovers into a gourmet meal. This hearty soup is packed with flavor, utilizing the smokiness from the grilled salmon to create a truly unique and satisfying dish. We’ll walk you through each step, providing tips and tricks to ensure your chowder is a success. Get ready to transform your dinner remnants into a culinary masterpiece!

Why Leftover Grilled Salmon Chowder?

We all love grilling salmon. Its smoky flavor and flaky texture are irresistible. But sometimes, we end up with more than we can eat in one sitting. Instead of letting that delicious salmon go to waste, why not transform it into a creamy, comforting chowder? This recipe is a perfect way to repurpose leftovers, reduce food waste, and enjoy a new and exciting meal. It’s also incredibly versatile. You can adjust the vegetables, spices, and creaminess to suit your preferences. Plus, it’s a relatively quick and easy meal to prepare, making it ideal for busy weeknights.

Ingredients You’ll Need

* **Leftover Grilled Salmon:** The star of the show! About 1-2 cups, flaked. The amount depends on how chunky you want your chowder.
* **Bacon or Pancetta:** Provides a smoky, savory base. About 4-6 slices, diced.
* **Onion:** A classic chowder ingredient, adds depth of flavor. 1 medium, diced.
* **Celery:** Another chowder staple, contributes a subtle sweetness. 2 stalks, diced.
* **Carrot:** Adds sweetness and color. 1 medium, diced.
* **Garlic:** Essential for flavor. 2-3 cloves, minced.
* **Potatoes:** Yukon Gold or red potatoes work best, adding creaminess and substance. 1-1.5 pounds, peeled and diced.
* **Fish or Chicken Broth:** Forms the base of the chowder. 4-6 cups, depending on desired thickness.
* **Heavy Cream or Half-and-Half:** Adds richness and creaminess. 1-2 cups, adjust to taste.
* **Butter:** Adds richness and flavor. 2 tablespoons.
* **All-Purpose Flour:** Used to thicken the chowder (optional). 2 tablespoons.
* **Fresh Thyme:** Adds an earthy, herbal note. 1 teaspoon, chopped (or ½ teaspoon dried).
* **Bay Leaf:** Infuses the chowder with subtle flavor. 1-2 leaves.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Fresh parsley, chives, crispy bacon bits, hot sauce.

Equipment

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

Step-by-Step Instructions

Here’s a detailed guide to making your leftover grilled salmon chowder:

**Step 1: Prepare the Ingredients**

* Dice the bacon or pancetta.
* Dice the onion, celery, and carrot into small, uniform pieces.
* Mince the garlic.
* Peel and dice the potatoes into ½-inch cubes.
* Flake the leftover grilled salmon into bite-sized pieces, removing any skin or bones.
* Chop the fresh thyme (if using).

**Step 2: Sauté the Base**

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced bacon or pancetta and cook until crispy, about 5-7 minutes. Remove the bacon/pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. (You can skip this step if you want a lighter chowder and just use butter).
3. Add the diced onion, celery, and carrot to the pot and sauté until softened, about 5-7 minutes. Stir occasionally to prevent burning.
4. Add the minced garlic and cook for another minute, until fragrant.

**Step 3: Build the Chowder**

1. If you want a thicker chowder, sprinkle the all-purpose flour over the vegetables and cook for 1-2 minutes, stirring constantly to create a roux. This step is optional, and you can skip it for a thinner chowder.
2. Gradually pour in the fish or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
3. Add the diced potatoes, thyme, and bay leaf to the pot. Season with salt and pepper to taste. Remember that the salmon is already seasoned, so start with less salt and adjust later.
4. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.

**Step 4: Add the Salmon and Cream**

1. Remove the bay leaf from the pot.
2. Gently stir in the flaked grilled salmon and heavy cream or half-and-half. Heat through gently, but do not boil. Boiling can cause the cream to curdle.
3. Taste and adjust the seasoning as needed. You may need to add more salt, pepper, or thyme.

**Step 5: Serve and Garnish**

1. Ladle the chowder into bowls.
2. Garnish with crispy bacon bits, fresh parsley, chives, or a drizzle of hot sauce, if desired.
3. Serve immediately and enjoy!

Tips and Tricks for the Best Salmon Chowder

* **Don’t Overcook the Salmon:** Add the flaked salmon towards the end of the cooking process. Overcooked salmon will become dry and rubbery.
* **Use High-Quality Broth:** The broth forms the base of the chowder, so using a good quality broth will significantly impact the flavor. Homemade broth is always best, but store-bought broth works well too.
* **Adjust the Thickness:** If you prefer a thicker chowder, you can add a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the pot in the last few minutes of cooking. Alternatively, you can use an immersion blender to partially blend the chowder, creating a creamy texture.
* **Add Other Vegetables:** Feel free to add other vegetables to the chowder, such as corn, peas, or green beans. Add them towards the end of the cooking process to prevent them from becoming overcooked.
* **Spice it Up:** If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the chowder.
* **Make it Ahead:** This chowder can be made ahead of time and reheated. The flavors will actually meld together and improve overnight. Store the chowder in an airtight container in the refrigerator for up to 3 days.
* **Freezing:** While you *can* freeze salmon chowder, the texture of the potatoes and cream may change upon thawing. If you plan to freeze it, consider omitting the potatoes or using a potato variety that holds its shape well. Also, the cream might separate slightly, so you may need to stir it well after thawing. Cool the chowder completely before transferring it to freezer-safe containers. Leave some headspace in the containers as the liquid will expand during freezing. Thaw it overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally.
* **Type of Salmon:** While this recipe is designed for leftover grilled salmon, you can also use baked, poached, or pan-fried salmon. Smoked salmon also adds a unique depth of flavor. Adjust the cooking time accordingly, as pre-cooked salmon only needs to be heated through.
* **Cream Alternatives:** For a lighter chowder, you can substitute the heavy cream or half-and-half with milk (whole or 2%), or even a plant-based milk alternative like oat milk or cashew cream. Note that these alternatives will result in a less creamy texture.
* **Lemon Juice or Sherry:** A squeeze of fresh lemon juice or a splash of dry sherry added just before serving can brighten up the flavors of the chowder. Start with a small amount and adjust to taste.

Variations on the Recipe

* **Spicy Salmon Chowder:** Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
* **Corn and Salmon Chowder:** Add a cup of frozen or fresh corn kernels to the chowder during the last few minutes of cooking.
* **Smoked Salmon Chowder:** Use smoked salmon instead of grilled salmon for a different flavor profile. Reduce the amount of salt added, as smoked salmon is already salty.
* **Seafood Chowder:** Add other seafood, such as shrimp, scallops, or clams, to the chowder along with the salmon.
* **Vegetarian Chowder:** Omit the bacon or pancetta and use vegetable broth instead of fish or chicken broth for a vegetarian version. You can also add mushrooms or other vegetables for extra flavor and texture.

Serving Suggestions

This leftover grilled salmon chowder is a complete meal on its own, but here are some serving suggestions to enhance the experience:

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the creamy chowder.
* **Oyster Crackers:** A classic chowder accompaniment. Sprinkle them on top or serve them on the side.
* **Side Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich chowder.
* **Grilled Cheese Sandwich:** For a truly comforting meal, pair the chowder with a grilled cheese sandwich.

Nutritional Information (Approximate)

(Note: Nutritional information will vary depending on the specific ingredients used.)

* Calories: 350-450 per serving
* Fat: 20-30g
* Saturated Fat: 10-15g
* Cholesterol: 100-150mg
* Sodium: 500-700mg
* Carbohydrates: 20-30g
* Fiber: 3-5g
* Protein: 25-35g

Making it Gluten-Free

This recipe can easily be made gluten-free by taking a few simple steps:

* **Thickening Agent:** Instead of all-purpose flour, use a gluten-free flour blend, cornstarch, or potato starch to thicken the chowder. Ensure that the broth you use is also gluten-free.
* **Check Labels:** Carefully read the labels of all ingredients to ensure they are gluten-free, especially the broth and any processed ingredients.
* **Serving Suggestions:** Serve with gluten-free bread or crackers instead of regular ones.

The Sustainability Factor

Using leftover grilled salmon is an excellent way to reduce food waste and promote sustainable eating. Food waste is a significant environmental problem, contributing to greenhouse gas emissions and wasting valuable resources. By creatively repurposing leftovers, we can minimize our impact on the planet and enjoy delicious meals at the same time.

Conclusion

Leftover grilled salmon chowder is a delicious, sustainable, and easy way to transform dinner remnants into a comforting and satisfying meal. With its creamy texture, smoky flavor, and customizable ingredients, this recipe is sure to become a new favorite. So, the next time you have leftover grilled salmon, don’t throw it away – turn it into a delectable chowder and enjoy a taste of culinary magic!