River's Copper River Chowder Recipe

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River's Copper River Chowder
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Ingredients
27
Count
Nutrition
4669
Calories
Total time
2940
Minutes
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Ingredients:

  • 7 quarts water
  • 2 meaty salmon back fish bones, and other trim, from 2 30 to 40 lb. copper river king salmons
  • 1 tsp dill
  • 1/2 gallon half-and-half
  • 1/2 gallon milk
  • 6 cups strong salmon fish stock, made with stock ingredients above
  • 8 tbsp butter (optional)
  • 4 lbs corn kernels , preferably sweet backyard corn
  • 2 cups madeira wine (optional)
  • 1 -2 tsp dill
  • 1/4-1/2 tsp thyme
  • 1/4-1/2 tsp basil
  • 1/4-1/2 tsp rosemary
  • 1/4-1/2 tsp marjoram
  • 1 tbsp organic culinary-grade lavender (optional)
  • 12 cups copper river salmon , from trim
  • 4 bay leaves (preferably california bay laurel, but the more commonly-found and cheaper turkish will do fine)

Directions:

  1. First, make salmon stock: Cut up the salmon trim and split it between two large stockpots, unless you have a stockpot large enough to hold everything.
  2. Cover with water.
  3. Skim scum as it appears.
  4. Simmer just until the salmon meat is cooked, then take out the trim and pick all the meat off the bones.
  5. Reserve the meat and refrigerate.
  6. Put the bones, fins, and tails back into one of the stockpots.
  7. Cook on low for an hour or two, skimming off scum.
  8. Take out the rest of the salmon trim.
  9. Add the chopped veggies and spices.
  10. Simmer over low to medium heat until reduced by about 2/3.
  11. Strain through dampened cheesecloth, pressing out all the liquid or as much of it as you can get.
  12. Dump the mass of vegetables and what few bones remain, and reserve and measure the liquid.
  13. You should have about 6 cups; If there's more, reduce further or use as is.
  14. Second, make the chowder using the stock: Fry the bacon in a large stockpot.
  15. Pour off most of the bacon fat, saving just a little to coat the bottom of the pan.
  16. Add half-and-half and stock.
  17. Turn heat midway between low and medium.
  18. Add salmon meat.
  19. Add potatoes.
  20. Add pepper, dill, thyme, basil, rosemary, marjoram, and lavender.
  21. Simmer slowly for 1/2 hour to give the flavors a chance to marry.
  22. Get out a second stockpot and split the above ingredients between the two.
  23. Add 1 quart milk to each pot.
  24. Add 4 tbsp (1/2 stick) butter to each pot, if you're using butter.
  25. Add half the corn to each pot.
  26. Add two bay leaves to each pot.
  27. Bring both pots to a gentle simmer and cover most of the way (the lid should be cockeyed to allow a little steam to escape).
  28. Let simmer on low heat for about 3 hours, being careful not to let it boil; stir occasionally.
  29. Add half the Madeira (if you're using it) to each pot and simmer for another half hour.
  30. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4669.11 Kcal (19549 kJ)
Calories from fat 1878.56 Kcal
% Daily Value*
Total Fat 208.73g 321%
Cholesterol 324.29mg 108%
Sodium 1333.25mg 56%
Potassium 4329.71mg 92%
Total Carbs 210.77g 70%
Sugars 43.81g 175%
Dietary Fiber 21.95g 88%
Protein 492.25g 985%
Vitamin C 33.5mg 56%
Vitamin A 0.6mg 21%
Iron 2.7mg 15%
Calcium 1387.7mg 139%
Amount Per 100 g
Calories 108.21 Kcal (453 kJ)
Calories from fat 43.54 Kcal
% Daily Value*
Total Fat 4.84g 321%
Cholesterol 7.52mg 108%
Sodium 30.9mg 56%
Potassium 100.34mg 92%
Total Carbs 4.88g 70%
Sugars 1.02g 175%
Dietary Fiber 0.51g 88%
Protein 11.41g 985%
Vitamin C 0.8mg 56%
Iron 0.1mg 15%
Calcium 32.2mg 139%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 110
    Points
  • 120
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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