Recipe by larchie
On a quest to work more salmon into our diets, and to look for good winter recipes, I put this down - and IT IS FANTASTIC. I agree with the reviewer who also called it a budget stretcher - it is that, too. We are all about this salmon chowder now.
Top Review by ronandteri
I grew up on the coast, but never cared for clam chowder. I decided to try this because I had one large salmon fillet I wanted to use up. I cut the recipe in half & used regular corn & vegetable broth. I left out the green pepper because I hate them and added a bit more dill. I ended up taste testing several times prior to adding the salmon and it was so delicious. Also, this is such a budget stretcher to feed four with just one fillet - I will make again! Made this again adding peas and w/o salmon - YUMMY!
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1⁄2 onion, chopped
- 1⁄2 cup celery, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup potato, cut in one inch cubes
- 1 cup carrot, sliced
- 1⁄2 teaspoon dill, dried
- 1 teaspoon salt
- 1 1⁄2 cups milk
- 1 (8 1/2 ounce) can corn, cream style
- 1 lb salmon fillet
- 2 teaspoons olive oil
Directions See How It's Made
- Heat canola oil and butter in dutch oven over medium heat.
- Add onion, celery, and bell pepper, and cook until wilted.
- Add garlic and cook 1 minute.
- Stir in flour and cook 3 minutes.
- Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
- Reduce heat, cover, and simmer 30 minutes.
- Saute' salmon in olive oil until seared both sides.
- Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
- Adjust seasoning to taste, serve.