Recipes

Salmon Chowder

Small white bowls filled with salmon chowder

Two small white bowls with salmon chowder.

Salmon Chowder

This chowder is hearty, flavourful and uses budget-friendly canned ingredients. I like to serve the chowder in a ramekin or mug so it really feels like a hug in a mug!
Course Soup

Ingredients
  

  • 2 tsp canola oil
  • 1 small onion, diced
  • 1 garlic clove, minced or finely chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 green pepper, diced (If you don't have green pepper, simply add another carrot.)
  • 2 cups chicken broth, reduced sodium
  • 3 cups diced potatoes (about 3 medium sized potatoes)
  • 1 can (354 ml) 2% evaporated milk (You can substitute milk however it will yield a less creamy texture and flavour.)
  • 1 can (398 ml or 14 fl oz) cream of corn
  • 1 can (213 g) salmon
  • fresh dill (optional)

Instructions
 

  • In a stockpot, heat oil over medium heat. Sauté onion and garlic for 1-2 minutes.
  • Add carrots and celery. Cook for about 3 minutes, stirring occasionally.
  • Add green pepper. Cook for another 2 minutes, stirring occasionally until vegetables begin to soften.
  • Stir in the chicken broth and potatoes. Cover and bring to a boil. Reduce the heat to simmer.
  • Stir in the evaporated milk and cream of corn. Flake the salmon. Stir in the flaked salmon (including bones - they're great for calcium!) and liquid. Cover and simmer for 10-15 minutes, stirring occasionally, until chowder is heated through and potatoes are tender.
    Optional: Garnish with chopped fresh dill before serving.
Keyword Salmon Chowder, Soup

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