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!
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.
