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Salmon Chowder Recipe from Skamania's Executive Chef James Boheim
Executive Chef James Boheim, from Skamania Lodge near Portland, Oregon, shares one of his favorite recipes with us. Boheim believes in staying true to the region in which he cooks and showcases the Pacific Northwest's indigenous ingredients in the menus he develops. This "be true to who you are" philosophy, combined with his location in the Columbia Gorge's rich river valley, allows Boheim to apply his classic techniques while experimenting and exploring with new flavors to create memorable dining experiences.
We hope you enjoy his Salmon Chowder. It is absolutely delicious!
Salmon Chowder Recipe
Let’s start with a small batch of chowder. Size up for larger batches.
½ cup diced celery
½ cup diced red bell pepper
½ cup chopped leeks
½ cup diced white onion
1 cup fresh corn
16 oz clam juice
16 oz water
4 oz flour
4 oz butter
1 oz thyme fresh
1 oz chopped garlic
8 oz smoked salmon
Heavy cream to taste
Cook all vegetables in oil or butter. Add flour to make a roux, cook roux to a blonde color and then add clam juice and water. This will thicken; add cream if you like richer flavor. Add thyme and smoked salmon.
