Salmon Parsnip Chowder: A Balancing Act of Flavors

I’ve read somewhere that you shouldn’t put salmon in chowder. Salmon is a fish with a strong flavor that’s great on its own but doesn’t play well with others. If you put salmon in chowder, it will overpower all the other ingredients. I don’t know about this. I’m not a chowder expert, after all. But I did find this recipe for salmon parsnip chowder that proves this notion that you can’t put salmon in chowder wrong.


This salmon chowder does have strong flavors. But these are pleasant flavors that dance on your tongue without overwhelming you with every bite. It’s thick and creamy, just like chowder should be. The parsnips and pancetta are welcome additions as well. Do give this chowder a try. It will blow your mind.

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Author: Anna Sibal-Gonzaga

A freelance writer with a passion for travel, good food, thought-provoking movies and TV shows, medieval roleplaying games, sci-fi/fantasy books and other general nerdy stuff.

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