Chef’s Salmon Chowder
As a main dish in the winter or a pleasing starter to any meal, this Salmon Chowder recipe has it all. So good and so comforting!
2 cans (170g) Gold Seal Wild Sockeye Salmon (Skinless/Boneless), drained
2 tbsp olive oil
1 cup red pepper, finely diced
1 cup celery, finely diced
1 cup onion, finely diced
2 cups of canned whole tomatoes
½ cups frozen corn
1 cup diced potato
2 cups 35% cream
1 tbsp dill, finely chopped
- Sauté red pepper, diced celery, onion in olive oil in a stockpot over medium to high heat for 3-5 minutes.
- Add canned whole tomatoes and juice, corn, potatoes, cream and 1 can of salmon.
- Reduce heat to medium and simmer covered for one hour or until all flavours are well combined and potatoes are cooked.
- When cooled down, puree the soup in a food processor, add chunks of the second can of salmon and garnish with fresh dill.
Tips and Tricks
If you are not a dill lover, don’t add it, but it really does round out the flavours of this dish beautifully.
If you use a low-fat cream, warm the chowder at a lower temperature and stir more often.