Date Published: July 2nd, 2020 | Last Updated: July 2nd, 2020
Author: Abby |Category: soups
Serves: 6-8 | Prep time: 30mins | Cook time: 30mins
Jump to recipe | Watch the video
I LOVE chowders. The first chowder I ever had was a Boston Clam Chowder when I was kid and it blew me away. From then on I will always choose a chowder over any other kind of soup. It’s creamy, rich, hearty and warms you up on a cold day – what’s not to love? It’s comfort food at its best. If chowders weren’t so dense in calories, I’d definitely be having this every day.
I always thought chowders were difficult to make so I never attempted it. However, when Toby and I went salmon fishing (on a small fishing farm where you fish out of a small pool…) last year, I caught my first ever salmon! It just also happened to be the largest one in the pool, coming in at a whopping 3.5kg! We ended up with 1kg of fish fillet and I was scrambling to find new recipes to use up raw salmon (other than my go-to maple salmon recipe) before it went off since our freezer was too small. This recipe was the best thing that came out of the fishing experience (other than the excitement of catching a big fish)!
The great thing about this recipe is that you can actually use any meaty fish you like. In fact, we went tuna fishing with Toby’s dad earlier this week and we collectively caught 4 tuna, each averaging about 10-15kg! I made this soup for Toby’s parents yesterday to use up some of the tuna fillets and they’ve already requested it again for their dinner party tomorrow! The strong flavours of the soup does a great job masking the overly fishy taste of tuna.
I hope you enjoy this recipe as much as we do! This recipe is easy and cooks up relatively quickly compared to some soups. You can watch the video below to guide you through the recipe.
Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!
Happy cooking!
Ingredients:
- 3 Tbsps butter (or olive oil to reduce the calories)
- 2 cloves garlic, minced
- 2 cups onion, chopped (roughly 1 large onion)
- 2 cups celery, chopped (~4 stalks)
- 2 cups carrots, diced (roughly 2 large carrots)
- 2 cups potatoes, diced (~2 large potatoes)
- 3 cups chicken broth
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried dill
- 450g of fresh salmon (or any fish), cut to 2.5cm chunks (you can used canned fish as well, drained)
- 1 can (375ml) evaporated milk
- 1 can (420g) creamed corn
- 1 can (420g) corn kernels, drained
- 200g cheddar cheese, shredded (~1 large handful)
It takes a little time to chop up all the veggies, but once that’s done, the cook goes by pretty quickly.
Directions:
Melt the butter in a large pot over medium heat. Sauté the garlic, onion, celery and carrots for a few minutes then put a lid on the pot and steam the veggies until the carrots are soft enough to break with your spatula (~5-8mins). You can alternatively keep cooking the veggies without the lid if you like but it takes much longer for the vegetables to soften.
Once the carrots and celery are soft enough, add in potatoes, chicken broth, salt, pepper, and dill. Turn up to high heat and bring the soup to a boil. Once boiling, reduce the heat to medium and let the soup simmer with a lid on until the potatoes are soft enough to break with your spatula (~15-20mins).
Once the potatoes are soft, add in the salmon, evaporated milk, and corn. Put the lid back on and bring the soup to a boil then turn the heat down and simmer until the salmon is cooked.
Once cooked, turn the heat off and mix through the shredded cheese until melted. (If you’re using canned fish, then just mix until heated through and add the cheese. Serve when the cheese has melted.)
Adjust salt and pepper to taste. Serve!
You can serve this as a side dish or a main soup with some toasted bread or crackers. I love curling up on the couch on a cold day and hugging a bowl of this creamy soup while binge watching something… then unknowingly end up eating 3 bowls because it’s JUST. THAT. GOOD!
Watch the Video Tutorial!
Summarized Recipe:
Creamy Salmon Chowder
Date Published: July 2nd, 2020 | Last Updated: July 2nd, 2020
Author: Abby |Category: soups
Serves: 6-8 | Prep time: 30mins | Cook time: 30mins
Ingredients:
- 3 Tbsps butter (or olive oil to reduce the calories)
- 2 cloves garlic, minced
- 2 cups onion, chopped (roughly 1 large onion)
- 2 cups celery, chopped (~4 stalks)
- 2 cups carrots, diced (roughly 2 large carrots)
- 2 cups potatoes, diced (~2 large potatoes)
- 3 cups chicken broth
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried dill
- 450g of fresh salmon (or any fish), cut to 2.5cm chunks (you can used canned fish as well, drained)
- 1 can (375ml) evaporated milk
- 1 can (420g) creamed corn
- 1 can (420g) corn kernels, drained
- 200g cheddar cheese, shredded (~1 large handful)
Directions:
- Melt butter in a large pot over medium heat. Sauté the garlic, onion, celery and carrots. Put a lid on the pot and steam the veggies until the carrots are soft enough to break with your spatula (~5-8mins).
- Stir in potatoes, chicken broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover and simmer until the potatoes are soft enough to break with your spatula (~15-20mins).
- Stir in the salmon, evaporated milk, and corn. Put on the lid and bring the soup to a boil then turn the heat down and simmer until the salmon is cooked. Once cooked, turn the heat off and mix through the cheese until melted. (If you’re using canned salmon, then just mix until heated through then serve.)
- Adjust salt and pepper to taste. Serve!
Polyphagic Abby 