Seeing that Summer is now officially over, here is one of my last Copper River Salmon posts. The latest shipment was fall Coho Salmon and I really made it count and used it for 3 (THREE) recipes!

This first one was something a bit different for me. It seems like most of my salmon experiments have been basically searing the fish in olive oil, with just a sprinkle of salt and pepper (because it’s so good just like that), but when my Coho arrived, it had a little informational card that said Coho was especially good for soups and stews.

“Hmmmm”, I thought, “I like soups and stews.” And it is fall…totally soups and stews weather. After a little searching I found a Fish Chowder recipe in Gourmet magazine that I monkeyed with a bit and ended up with a really delicious bowl of chow-dah.

Notes: You could easily substitute white wine for the ale, I just had ale — Fort George Quick Wit and no white wine and decided to experiment a bit. It worked. Also: the chowder is even better the next day.

Coho Salmon Chowder
Adapted from Gourmet Magazine; serves 2-3
2 tbsp . . . → Read More: Coho Salmon and Corn Chowder with Herbed Oyster Crackers