Prep 20 mins
Cook 30 mins
In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!
- 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
- 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.
Had a smoked salmon so tried instead of fresh. Chowder turned out tasty.
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.
Excellent soup -- the kids raved over it and it was gone before we knew it.