Santa Fe Salmon Chowder

This salmon chowder swaps the usual New England profile for a Southwestern one. Chili powder, green chilies, and corn join the pot alongside potatoes and fresh salmon, all in a creamy base thickened with flour and lowfat milk. It’s hearty without being heavy.

Sauté the green onions in butter first, then cook the chili powder in the hot fat for a minute. This blooms the spice and releases its flavor into the oil, which carries it through the entire chowder. Raw chili powder added straight to liquid tastes flat and dusty.

The potatoes simmer in chicken broth with thyme until tender, about 10 minutes. Meanwhile, toss the salmon with lemon-pepper seasoning. The milk-flour slurry goes in after the potatoes are done, shaken hard in a jar until smooth to prevent lumps. Green chilies and corn follow.

The salmon goes in last and cooks for just 2 minutes. It’s delicate, and overcooking turns it dry and mealy. You want pieces that barely flake.

Kitchen Tips

• Shake the flour and milk in a sealed jar until completely smooth. Whisking flour directly into hot liquid creates stubborn lumps.
• Use Yukon Gold or red potatoes. They hold their shape during simmering. Russets dissolve and make the chowder starchy.
• Don’t boil the chowder after adding the milk. A gentle simmer thickens it without curdling.

Variations

• Add a diced red bell pepper with the green onions for more color and sweetness.
• Stir in a handful of fresh cilantro just before serving for brightness.
• Top each bowl with a dollop of sour cream and crushed tortilla chips.