Two Winter Comfort Classics: Salmon Chowder and Cheddar Biscuits

When the weather cools and evenings call for something cozy, nothing hits the spot quite like a warm bowl of chowder paired with freshly baked biscuits. These two winter comfort classics, creamy Salmon Chowder and tender Cheddar Biscuits, are the ultimate cold-weather duo. Rich, satisfying, and deeply comforting, they are perfect for a quiet night in, a casual dinner party, or a weekend cooking project.

Why You’ll Love This Recipe

• They are comforting without being complicated

• Perfect for sharing with the people you love

• Great for cooks at any level

• Perfect for a cozy night

Salmon Chowder Ingredients

4 tablespoons (½ stick) unsalted butter

8 ounces bacon, cut into ½-inch pieces

1 bunch green onions, white and green parts, finely chopped

3 celery ribs, minced

1 small yellow onion, small dice

1 jalapeño, seeded & brunoise

4 garlic cloves, minced

¼ cup AP flour

1 -1 ½ quart(s) seafood or chicken stock, or clam juice

2 large russet potatoes, peeled and cut into 1½-inch pieces

2 cups heavy cream

1½ pounds salmon, preferably wild, skin discarded and cut into 1½-inch pieces

Salt and Pepper t.t.

Worcestershire sauce t.t.

Hot sauce t.t. 

Old Bay seasoning t.t.

Smoked paprika t.t.

Instructions

In a large, heavy stockpot, melt the butter over medium heat. Add the bacon and cook, stirring often, until the bacon begins to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.

Reserve ¼ cup green onions. Add the remaining green onions, the celery, onion, jalapeño, and cook over medium heat, stirring often, until the onion is softened, about 5 minutes. Add the garlic and saute briefly. Add the flour and cook for 1-2 minutes. Add the stock, potatoes, crisped bacon, 1 teaspoon of the salt, and the pepper. Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

Reduce the heat to a gentle simmer and stir in cream, then return the chowder to a simmer. Add the salmon and season it with more salt as needed. Cover and simmer until the salmon is cooked through, about 10 minutes. Taste and adjust the salt, & pepper as needed. Add Worcestershire and/or hot sauce to taste.

To serve, ladle the chowder into bowls. Top with the reserved green onions and additional black pepper. Add more jalapeños for extra heat.

Cheddar Biscuits Ingredients

1 cups AP flour, minus 4 tablespoons 

2 tablespoons cornstarch (to replace the removed flour)

2 teaspoons baking powder

¼ teaspoon salt

3 tablespoons cold, diced butter

½ cup shredded cheddar cheese 

About ¼ to ⅓ cup buttermilk (enough to form a soft dough) 

Instructions

In a large bowl, whisk together the measured all-purpose flour (minus the 4 tbsp), cornstarch, baking powder, and salt. Sift this mixture together at least twice to ensure the cornstarch is evenly distributed and aerated.

Using your fingertips or a pastry blender, cut in the cold, diced butter until the mixture resembles coarse crumbs.

Stir in the shredded cheddar cheese.

Gradually add the buttermilk, stirring just until a soft, light dough forms; do not overmix.

Cook With Us

Looking for your next cooking adventure? Join us at the Los Angeles Cooking School for an upcoming class.

Tried this recipe? Share your version on Instagram and tag us @LosAngelesCookingSchool — we love seeing your creations!