Salmon Chowder with Nick Shelly of Aslan Brewing
I was born and raised in Whatcom county and lived here my whole life. When I was 17 years old I started as a dishwasher at a country club, doing prep tasks on the side, working my way out of the dish pit. I learned from a well-versed Michelin Starred chef who took the time to mentor and teach me a background in traditional French cooking. After working for the country club for about 6 years I found a position at Aslan Brewing Company and was welcomed with open arms. After learning the ways of a new restaurant life got a bit complex for my fiance and I. We had our first-born son, Asa, and after having a child I have fully committed myself to the craft of cooking. I quickly worked my way into a leadership position to fully pursue Aslan. After about a year in a leadership position, the opportunity to become the Kitchen Manager made itself apparent and I dedicated myself to working to that position to ensure I can provide a good life for my family.
Salmon Chowder by Nick Shelly of Aslan Brewery
Ingredients
1 quart salmon stock
2.5 lbs Russet potatoes, medium diced and fully cooked
1 onion, medium diced
1.5 carrots, peeled and cut down to ¼” pieces
3 stocks of celery, ¼” diced
½ cup chopped garlic
½ cup white wine
¼ cup lemon juice
2 quarts milk
3 quarts cream
Meat of 1 salmon - boned, skinned and roasted
1 Tbsp dried thyme
1 Tbsp dried oregano
2 Tbsp pouty greens
Salt & pepper, to taste
1.5 cups butter
1.5 cups flour
Directions
Sweat the onion, carrot, and celery in a little oil. Add garlic and cook 2 more minutes. Deglaze with white wine.
Add milk and cream. Bring to a boil.
Cook butter and flour into a blonde roux, add to the hot cream and simmer for 2 minutes.
Add all remaining ingredients and simmer for 1 minute.
TASTE and add salt and pepper as needed.