Friday, January 25, 2013

Salmon Chowder

It’s been a long while since I’ve shared any recipes.

Here’s what I made for dinner tonight: Salmon Chowder.

It was delicious and very easy to make, using ingredients that were on hand. The salmon must be cooked first, so this is an ideal use for leftover salmon, as long as it does not have any seasoning other than salt or pepper.

It took less than an hour from start to finish, with about 15-20 minutes total prep time. (This is my own variation on a recipe that originally appeared in Taste of Home magazine.) It’s good leftover.

Here’s what I started with:

I meant to take photos all the way through the process, but I forgot. (Another sleepless night. Bad for brain function.) Here’s the recipe:

1. Have ready about 2 cups cooked salmon, bones and skin removed, and cut into bite-sized pieces. (You can cook it while the vegetables are simmering.)

2. In a large saucepan or small Dutch oven, melt 3 tablespoons butter. Add a little olive oil for flavor, if you like (a teaspoon or less).

3. Add 1 cup thinly sliced leeks, ¾ cup diced celery (cut it small), and ¾ cup diced carrots (cut them small, ½ inch or less).

4. Sauté over medium-low heat just until the vegetables are soft; do not let them brown at all.

5. Partway through the cooking period, add 1 clove minced garlic. (The garlic I had on hand was very mild, so I used two cloves. The garlic should be very much in the background in this recipe.)

6. Add about 2 cups well-flavored chicken broth; use enough to just cover the vegetables.

7. Add 1.5 cups diced raw potatoes. (I used Yukon Gold, my favorite.) Don’t peel them unless you must. Cut them into ¾” dice.

8. Cover the pan and simmer the vegetables over medium heat until they are tender, 20-40 minutes, depending on how small the pieces are.

9. If you have not done so already, cook the salmon; remove the skin and bones, and cut it into bite-sized pieces.

10. When the vegetables are done, stir in 1 cup frozen peas which have been thawed in a bit of chicken broth (a few minutes in the microwave will do it.)

11. Add the salmon, 1 can (15 oz.) creamed corn, and up to 2 cups heavy cream or half and half.

12. Salt and pepper to taste.

13. Heat the soup through, using a low heat. Do not let it boil. Adjust seasonings.

14. Garnish with minced parsley or minced dill, to taste.

Here are more photos of the finished soup:


The original recipe from Taste of Home magazinecalled for minced green pepper; I can’t eat pepper, and I dislike the taste of it anyway, so I substituted frozen peas. And I think peas are a better complement to the creamy base, the leeks, and the salmon.

I substitued leeks for the onions called for in the original recipe. I have made this recipe using onions, and it was good, but the delicate leek seem more compatible with this mild recipe.

The recipe also called for shredded carrot, but I used diced carrot instead; I prefer the texture of diced carrots.

I also used fresh dill instead of dried, and added a garniture of fresh minced parsley.

Canned salmon may be substituted for fresh; remove all the bones and skin before using.

All my recipes may be viewed here:

They are further organized as follows, with some overlap:

Main Dishes
Soups and Stews

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