Recipe – Salmon Chowder
Salmon chowder is a hearty soup that takes the edge off after a day out fishing. It is also a great way to use leftover salmon or steelhead as it needs to be cooked prior to making this dish.
1 pound cooked salmon (or steelhead)
4 cups chicken broth
2 cups half & half
2 tablespoons dried dill
2 cups peeled and sliced carrots
2 cups diced celery
3 cups red potatoes cubed (skin on)
1 can of corn (drained)
3 cloves of garlic minced
1 tablespoon corn starch
salt and pepper to taste
Directions: Put the chicken broth, dill, carrots, celery, garlic and potatoes in a stock pot and simmer for 20 to 30 minutes until the potatoes and carrots are soft. I prefer to use an “Instant Pot” which takes about 5 minutes at high pressure. Add salmon, corn and salt. Mix corn starch into half & half and then stir it into the pot and simmer for five minutes or until it thickens a bit. You can use the sauté setting on the Instant Pot if using one. Once you portion the chowder into bowls then top with crushed pepper to your liking.