Several years ago I discovered a pub in Stevenson, Washington; The Big River Grill. Their specialty is salmon chowder. Every Friday, they serve "all you can eat" salmon chowder in a bread bowl. When you can't hold any more chowder you finish by eating your bread bowl. Best I ever had, but their recipe is secret. My wife and I wanted to make it at home, and we found many recipes on the internet, but none of them compared to the taste of the Big River's salmon chowder. Then a few weeks ago, the Oregonian published Skamania Lodge's recipe for salmon chowder. We found ALL of the ingredients at the local Safeway. This recipe makes the best Salmon Chowder we've ever had. Yes, I dare say, it even beats the "Big River Grill's." If you try this recipe, here are two tips:
(1) The recipe calls for fresh "fennel bulb." I learned that "fennel bulb" is usually labeled as "sweet anise" in the produce section of grocery stores.
(2) We made one modification to the recipe. The recipe calls for only 1/2 cup of salmon! We wanted more than salmon flavor, so we put in 1 3/4 pounds, and this was just right. I went to Safeway and caught a nice fresh Atlantic salmon fillet. We basted it with a little bacon grease, and grilled it in our Brinkman water smoker over chunks of alder. Then we broke it into small pieces and stirred it into the chowder during the last stage of cooking. Serve with garlic bread and wash it down with a Black Butte Porter.
In the link to the recipe, I think there is a link to a story about Skamania Lodge's chef, who created this recipe.
Here is the link:
http://www.oregonlive.com/living/ore...7761266541.xml
I wish I had a bowl of it right now!
Best Salmon Chowder recipe ever!
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