Nice to have but not necessary
- measuring cups and spoons (if not, you can just estimate)
- a garlic press (if not, just mince the garlic)
The salmon chowder recipe
2 tsp/10 mL olive oil
1/2 cup/125 mL chopped onion
1/2 cup/125 mL chopped celery
1/4 cup/60 mL chopped sweet red pepper
1 clove garlic, pressed
3 cups/750 mL diced potatoes
1 cup/250 mL diced carrots
1 cup/250 mL water
1 cup/250 mL chicken stock
1/2 tsp/2 mL pepper
1/2 tsp/2 mL dill
1 can (7 oz/213 g) salmon, undrained
1 1/2 cups/375 mL milk
1 cup/250 mL frozen corn
chopped fresh parsley (optional)
In a large heavy saucepan, heat the oil over medium heat.
Add the onion, celery, pepper and garlic.
Cook until tender (about 5 minutes), stirring occasionally.
Add the potatoes, carrots, water, stock, pepper and dill.
Bring to a boil.
Cover and simmer until vegetables are tender (about 20 minutes).
Add the salmon, scraping it from the can with a fork so that it flakes nicely.
Add the milk and corn.
Cook over low heat until heated through.
Ladle into serving bowls.
Garnish with parsley, if desired.
- Use another vegetable oil in place of the olive oil.
- Use fresh salmon.
- Use fresh dill instead of dried. You'll need about 2 tsp/10 mL.
- Instead of a red pepper, use green (or yellow, or orange).
- Use a non-dairy milk substitute, like rice milk or soy milk, in place of the milk.
- Use vegetable stock instead of chicken stock.
- Use canned or fresh corn instead of frozen.
Ideas for making this recipe your own
- What other vegetables could you add to this soup? Use your imagination! Or add your favorite spices.
- Make this into a mixed seafood chowder by adding scallops, clams, shrimp or other fish.
- Use your own
homemade chicken stock.
- To save time, thaw the frozen corn by putting it in a metal strainer and running water over it. (If you don't thaw it, the soup will take longer to heat through.)
- If your potato has a thin skin, you don't need to peel it. Just scrub it well.
Serve this dish with