Yummy Salmon Chowder
I found this Salmon Chowder recipe online at Woman’s Day and made it last night for the family. My husband was over the moon about it! He’s requested that it hit our regular rotation and I think he went back for thirds. At different points in our lives, we each did not keep strict kashrut and both quite enjoyed clam chowder. This recaptures a bit of that yummy decadent Northeast flavor. The recipe I used felt a bit unfinished so here is my updated version.
Creamy Salmon Chowder
- 1 tbsp. olive oil
- 4(ish) stalks of celery
- 3 cloves of garlic
- 1/2 tsp. dried thyme
- 1/8 tsp. crushed red pepper flakes (really… to taste… just did it to feel)
- Kosher salt
- Fresh ground pepper
- 2 tbsp. flour
- 1 qt. milk (they recommended nonfat, I used whole since that’s what we had in the house… my husband recommended adding some half and half)
- 1 c. water
- 1 lb. red potatoes cut into quarters
- 1 lb. skinless salmon filet cut into chunks
- 2 c. frozen corn
- chopped fresh dill
- Heat the oil in a heavy saucepan (I used a large soup pot) over medium heat. Add the celery, garlic, thyme, red pepper, salt, and pepper. Cook stirring occasionally, until the celery begins to soften (approx. 5 minutes). Sprinkle the mixture with flour and cook, stirring, for 1 minute.
- Stir in the milk and water. Add the potatoes and bring to a vigorous simmer. Stir and cook until they are just tender (approx. 5 to 6 minutes).
- Add the salmon and corn, return to a simmer and cook until the salmon is opaque throughout, about 3 minutes or so.
- Top with fresh dill.
We cooked it longer and the cook times are deceiving because it really does take it some time to bring it back up to a boil. Give it a taste after you are done and season as you like.
It’s really a tasty and perfect soup for this cold weather!
October 26, 2016
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