letscook
Head Chef
Want to try this recipe but not a fan of sherry at all or any kind.
Wondered if it would make any difference in the chowder if omitted ?
Here's the recipe:
Lighter Salmon Potato Chowder
If you’re not a fan of salmon feel free to make this hearty chowder with any firm-fleshed white fish.
3 tablespoons butter
2/3 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely diced onions
2 tablespoons and 1 teaspoon all-purpose flour
14.5 ounce can chicken broth (low sodium preferred)
2 tablespoons cooking sherry
2 cups diced Yukon Gold potatoes (skin on is fine)
About 1 pound fresh salmon
1 cup frozen petite peas
2 cups 2% milk
1 cup shredded sharp cheddar cheese
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1. Toss 1 teaspoon of flour with the cheddar in a small bowl. Set aside. Cut salmon into bite size pieces removing any bones you find.
2. In a large pot melt the butter over medium-high heat. Add carrots, celery and onion and cook until vegetables are tender. About 5 minutes.
3. Sprinkle 2 tablespoons flour over the vegetables and cook for 2 minutes or until the roux is golden.
4. Add the chicken broth, sherry and potatoes. Cover and gently boil until potatoes are fork tender, about 8 minutes. Stir about every 2 minutes so vegetables don’t stick to the bottom.
5. Add the salmon, peas, milk, cheddar mixture, parsley, salt, dill and black pepper. Bring to a simmer until the salmon is cooked through, the cheese is melted and chowder thickens to taste.
Wondered if it would make any difference in the chowder if omitted ?
Here's the recipe:
Lighter Salmon Potato Chowder
If you’re not a fan of salmon feel free to make this hearty chowder with any firm-fleshed white fish.
3 tablespoons butter
2/3 cup thinly sliced carrots
1/2 cup thinly sliced celery
1/4 cup finely diced onions
2 tablespoons and 1 teaspoon all-purpose flour
14.5 ounce can chicken broth (low sodium preferred)
2 tablespoons cooking sherry
2 cups diced Yukon Gold potatoes (skin on is fine)
About 1 pound fresh salmon
1 cup frozen petite peas
2 cups 2% milk
1 cup shredded sharp cheddar cheese
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon black pepper
1. Toss 1 teaspoon of flour with the cheddar in a small bowl. Set aside. Cut salmon into bite size pieces removing any bones you find.
2. In a large pot melt the butter over medium-high heat. Add carrots, celery and onion and cook until vegetables are tender. About 5 minutes.
3. Sprinkle 2 tablespoons flour over the vegetables and cook for 2 minutes or until the roux is golden.
4. Add the chicken broth, sherry and potatoes. Cover and gently boil until potatoes are fork tender, about 8 minutes. Stir about every 2 minutes so vegetables don’t stick to the bottom.
5. Add the salmon, peas, milk, cheddar mixture, parsley, salt, dill and black pepper. Bring to a simmer until the salmon is cooked through, the cheese is melted and chowder thickens to taste.
