Salmon Chowder

A hearty salmon chowder with chunky potatoes, corn, roasted red peppers, carrots and celery spiked with dill, rosemary and parsley. Dill is one of my favorite herbs to use with salmon. They bring out the best in each other. It’s instant love.

Potatoes help thicken it with their starches along with rich heavy cream. Finishing it with a dollop of sour cream adds an extra layer of tangy flavor that cuts through some of the richness.

I recommend using fresh or frozen wild Alaskan salmon (the season is starting soon) or canned skinless and boneless.

This chowder is best eaten the same day you make it otherwise the salmon really starts to flake apart into small pieces like in these pictures taken the day after I made it.

Although it doesn’t affect the flavor at all and didn’t stop anyone from devouring it the next day!

Salmon Chowder

Rating: 51

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 servings

Salmon Chowder

A hearty salmon chowder recipe with chunky potatoes, corn, roasted red peppers, carrots and celery spiked with dill, rosemary and parsley.

Ingredients:

olive oil, for sauteing
1 small onion, diced
1 roasted red pepper, diced
1/2 cup carrots, diced
1/2 cup celery, diced
2 teaspoons dried dill weed
1 teaspoon dried thyme
sea salt and fresh black pepper
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon fresh rosemary, chopped
4 cups fish, vegetable or chicken broth
3 cups potatoes, cubed
1 + 1/2 cups corn
1 pound salmon (or 14 ounce can), boneless, skinless
1 cup heavy cream
sour cream, for serving, optional

Instructions:

  1. In a large soup or stock pot heat 2 tablespoons oil over medium-low heat. Add onion, peppers, carrots, celery, dill weed, thyme and season well with salt and pepper. Cook stirring often until onion turns translucent. Add garlic and saute until fragrant.
  2. Add parsley, rosemary, broth, potatoes and corn. Bring to a simmer, cook 25 minutes. Taste and season as needed.
  3. Cut salmon into 1" cubes. Add to soup with the heavy cream and bring back to a simmer 5-10 minutes until salmon is cooked through. Serve immediately with a dollop of sour cream if desired.

Notes:

Best eaten the same day you make it or within 24 hours.

http://www.cinnamonspiceandeverythingnice.com/salmon-chowder/

Comments

  1. Jessen says

    Dill is my Love! My Favorite-Herb-Ever. It’s always in my fridge in the winter, and growing in my backyard in the summer. I can’t go without it =)
    Very comfy and Yummy recipe, Reeni! I may have said it before, but your blog Rocks and I look forward to your Posts.

  2. claudia @whats cookin italian cuisine says

    truly original and I love Salmon what a great find here! nice one!

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