I’ve been trying to branch out a bit lately in my proteins while still sticking to my budget and my wild caught or pasture-raised options. This gets a little challenging since the co-op I shop at is a 45 minute drive and I’ve had numerous travel and event plans lately. So my options have been the free range chicken breasts, thighs, and wings and grass-fed beef at Costco. Creating different options with those four proteins has gotten a little boring. Luckily I’ve discovered that the also have wild caught canned salmon for about $2 a can. Since I’m big on having things around that I can store easily and pull out when I haven’t planned anything I needed a really good recipe to work with salmon. Obviously salmon cakes, but what else?
This chowder really fits the bill. It’s delicious and works nicely with the canned salmon. The vegetables are flexible. I used carrots and green peppers with the onions but you could also go more traditional and use celery. Adam, who is normally quite picky, said I could make this one any time. I didn’t mention there was wine in it and he never even knew! I used Kirkland’s dry chardonnay which lent a nice note to the dish and was super affordable. I knew I’d have to use it in cooking or waste it so I didn’t want anything expensive. I have been switching over to additive free and biodynamic wines lately which has made a huge difference in how I feel when I have a glass (and how I feel the next day). I’ve noticed though that this has made me feel even more off and groggy when I have regular wines though so I’ve just stopped drinking them and just stick to cooking with it. I didn’t want to buy a $20 bottle of wine to experiment with a recipe for (maybe one day!) so I just picked up the Kirkland.
This recipe was so easy, I was able to make the Costco trip (which takes forever because I can never find anything), get home, unload everything and still have time to make this before the sun went down. It takes maybe 20 or 30 minutes but tastes like a slow cooked recipe. I hope you enjoy!
1 tablespoon butter (sub animal fat for dairy-free)
½ cup chopped onion
1 chopped carrot
1/2 chopped green pepper
½ teaspoon thyme
Pinch of cayenne
½ cup dry white wine
1 cup cream (sub coconut cream for dairy-free)
1 cup chicken stock
1 14-ounce can salmon
Salt & pepper
4-6 strips of bacon, cooked and crumbled
Saute carrots for a couple minutes in butter in a medium sauce pan. Then add onions and saute until they turn translucent. Add green peppers and thyme to the onions and carrots. Add wine and reduce to half. Lower heat, stir in cream, chicken broth, cayenne, and salmon, and heat through. Add pepper to taste and a little salt if needed. Garnish with bacon to serve.