Fancy an delicious and cozy hug-in-a-bowl this winter? Look no further than this salmon chowder. It's got the comforting carbohydrate factors featured in the corn and potato additions, but it is the mild salmon that is the star here.
A chowder is way more hearty than a soup and in fact can reasonable be considered a meal on its own. Sure you can use fresh salmon for this, but if you happen to have any leftover salmon just go ahead and flake it in there.
Ingredients: serves 4
1 Tbsp each olive oil and butter
1 onion, chopped fine
1 rib celery, chopped fine
1 Tbsp flour
1 cup chicken stock
1 1/2 cups milk
1 cup cream
400g potatoes, peeled and diced small
250g salmon, cubed if raw; flaked if cooked
1 cup corn
salt & pepper, to taste
Saute the onion and celery in the oil and butter until soft and slightly brown around the edges,
Add the flour and toss with the vegetables to coat. Cook for about 2 minutes while stirring, then add the stock to de-glaze the pan.
Add the milk, cream, and potatoes. Bring the mixture to a boil, then reduce to a simmer over low heat. Cook for 10 minutes, then add the salmon and corn. Simmer gently for an additional 10-15 minutes, uncovered, until the potatoes are fork-tender and the salmon is cooked through. Be sure to stir once in a while so the milk does not scald at the bottom of the pot.
Taste; adjust seasoning if desired. Garnish each serving with fresh herbs.
صحة و عافية