Seattle Salmon Chowder

"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!"
 
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photo by Parsley photo by Parsley
photo by Parsley
Ready In:
50mins
Ingredients:
14
Serves:
6-8
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ingredients

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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.

Questions & Replies

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  1. carol
    Why poach the fish? Can’t you just add it, cut up, to the broth near the end? I would think that would add to the flavor and not over cook.
     
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Reviews

  1. mpetiya
    Had a smoked salmon so tried instead of fresh. Chowder turned out tasty.
     
  2. Karrie Massotti
    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.
     
  3. Cake Baker
    Excellent soup -- the kids raved over it and it was gone before we knew it.
     
  4. *Parsley*
    I had about 1 lb of cooked leftover salmon fillets, so I used them for this lovely chowder. It's loaded with veggies and great flavor. I used fat free half and half for the milk...... it gave a rich, creamy texture without the fat. I'll certainly make this whenever I have leftover salmon. Thanx!
     
  5. cuppycakes
    We used leftover grilled salmon instead of fresh.
     
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