Wednesday, May 20, 2009

Salmon Chowder

I know I've already posted a salmon chowder recipe, but this one is worthy of being posted, too. I just love both of these. I've been making this one longer than the smoked salmon one. It's easy and convenient to make, filling and super yummy. It goes so well with fresh rolls or a crusty baguette, warmed in the oven. I adapted this from an Allrecipes recipe.

I have a deep-seated love for salmon chowder. I first had it on a chilly day in Victoria, BC 10 years ago. I made this recipe a few years ago and was so excited to find that I could actually make it myself, and didn't have to wait until my next trip to Canada to have it! (Those trips to Canada are far and few between now, anyway!)

This chowder is delicious with fresh salmon, but for times when you don't have that on hand, canned works very well, also.

Note:  I made this yet again on 4/21/2011 and needed to use up some fresh zucchini and green beans.  I added a whole small zucchini, quartered and sliced, and a handful of fresh green beans and it was delish!  I had to add about 1/2 cup extra liquid (water, or you can use broth).  I used thawed salmon instead of canned.  I also added new photos!
Salmon Chowder
from Allrecipes

3 tablespoons butter
1 onion, chopped
1/2 cup chopped celery
1 garlic cloved, minced
2 cups diced potatoes
2 carrots, diced
chopped zucchini and/or fresh green beans, optional
2 cups low-sodium chicken broth
1/2 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (6 ounce) cans boneless, skinless salmon or 12 ounces fresh or frozen (thawed) salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1-2 cups sharp Cheddar cheese, shredded
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic until onions are tender. Stir in potatoes, carrots, optional veggies, broth, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
**This post and photos are property of **


Linda said...

You are definitely the chowder queen! Did you use fresh salmon? It really looks delicious.

Debbie said...

I've never had salmon chowder but since I've seen your recipe I would love to try it. I like the idea that you used canned salmon...doesn't sound too difficult!

Sophie said...

This is new to me, I don't know that I've come across a salmon chowder, sounds tasty and intriguing. :)

Lynda said...

just googleing for something new in chowder. Last time I made it with corn and after looking at someother recipes decided to add a little left over butternut squash. My family liked it and my friend loved it...but I thought it was too sweet. I know, that sounds wierd but I'm going to omit corn today and maybe try a smiggen of roasted jalepeno. I'll let you know what I come up with.

Z said...

Hey there! So it is ok to use fresh, raw salmon, and it will cook itself in the soup? There is no need to cook it separately beforehand? Please let me know. Thanks!

What A Dish! said...

Z, my recipe calls for canned salmon, which is always pre-cooked (in the can). But, you could probably use raw salmon. Just add it into the hot soup and cook until done.

Z said...

Great! I'll go ahead and give that a try- thank you for the advice!

Laura Elekdag said...

I have made this several times using your recipe and everyone loves it! Which is saying something since we are from Alaska and know what great salmon dishes should taste like :) Thank you!!!

What A Dish! said...

Laura, thank you so much- your comment is even better because you are from Alaska. :)

charlie said...

i baked 2pounds of fresh atlantic salmon for 12minutes at 450degrees and added it to the recipe at the end. very smooth combination of flavors. kudos to you

What A Dish! said...

Charlie, last time I made this, I used fresh salmon instead of canned and it was so good! I'm glad you had success; thanks so much for your comment!