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 

1. Sweat the onion, carrot, and celery in a little oil. Add garlic and cook 2 more minutes. Deglaze with white wine. 

2. Add milk and cream. Bring to a boil.

3. Cook butter and flour into a blonde roux, add to the hot cream and simmer for 2 minutes. 

4. Add all remaining ingredients and simmer for 1 minute.

5. TASTE and add salt and pepper as needed.