Seattle Salmon Chowder
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb fresh salmon fillet, skin removed, bones removed
- 1 tablespoon cooking oil
- 2 cups chopped carrots
- 1 cup chopped onion
- 1⁄2 cup chopped red pepper
- 1⁄2 cup chopped celery
- 1 1⁄2 cups water
- 4 cups low sodium chicken broth
- 2 1⁄2 cups cubed red potatoes
- 1 cup corn kernel
- 2 cups milk
- 2 tablespoons cornstarch
- 2 teaspoons dill
- 1 pinch salt, to taste
directions
- Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
- To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.
- Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
- Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.
Reviews
-
My DH loved it and said I can make it as often as I wanted. I used leftover salmon from a whole fish I had made a few days prior. My only comment is it was not as thick as I would have liked. Being also from Seattle I was excited by the title in hopes it might taste like a local famos restaurant Ivars' Salmon chowder, but it was still fantastic.
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RECIPE SUBMITTED BY
My husband and I are pastors who work with college students and young adults and we absolutely love it! The students are my "kids" and constantly teach me new things and keep my life interesting. I have posted many recipes here at their behest. Sometimes I think they just love me 'cause they know that can come over and get a fresh homecooked meal -a great break from their sketchy college cafeteria food!
I grew up in a beautiful, loud, fun, albeit slightly crazy, Spanish-Italian family where cooking is not just about putting food on the table -it is an art. An intense, passionate art of carefully guarded secret recipes.
So cooking is in my blood and I enjoy it immensely. I love having dinner parties just so I can whip up fancy new recipes. And the college students are always happy to be my guests!