JT’s Salmon Chowder
This chowder is great for using leftover salmon. Sockeye is my favorite for this. If you don’t have leftover salmon, try canned. Make it Alaska salmon!
JT’s Salmon Chowder
Servings: 4 people
Equipment
- Dutch oven
Ingredients
- 1 tbsp olive oil or butter
- 1/2 medium onion, chopped
- 1/2 – 1 lb salmon, chopped into 1/2 to 1-inch pieces
- 1 cup potatoes, chopped
- 1 cup carrots, chopped
- 4 cups chicken broth, try homemade
- 1/4 cup white wine or sherry
- 1 cup celery, chopped
- 1 1/2 cups evaporated milk
- 1/4 cup parsley, chopped
- 1/4 cup fresh dill, chopped
- salt and black pepper, to taste
Instructions
Sauté
- In the Dutch oven, heat the oil or butter.
- Sauté the onions in the oil or butter until they are translucent.
Cook
- To the onions, add the chicken broth, salmon, carrots, and potatoes.
- Bring to a boil, turn the heat down to medium and let simmer for 10 to 15 minutes.
- Add the wine or sherry and let the soup simmer for 5 minutes.
- Add the evaporated milk and celery to the soup and continue to simmer.
- When the potatoes and carrots are tender when pierced with a fork, stir in parsley and dill. Allow soup to simmer for about 5 minutes.
- Add salt and pepper to taste.
To Serve
Try this with Rustic Sourdough with Rye Bread and a green salad.