It’s getting to be sort of cozy and fall-ish around these parts, which means I can indulge my love of making soups. This soup is made with salmon (this recipe calls for raw salmon, but you can easily just pop in some leftover cooked fish instead), which is my go-to protein to feed my daughter. She loves “pink fish” but I get bored of it quite easily. I like this recipe because the chowder is not “fishy” at all – and it was a huge hit with my family. You can customize the recipe to whatever you have on hand (add or subtract veggies and herbs), but if you leave out the bacon, just replace with a few tablespoons of healthy oil or fat (butter). Other than that feel free to add and subtract as you wish. I hope you enjoy my Salmon Chowder Recipe…
Salmon Chowder Recipe
1/2 pound of red potatoes
3/4 pound (1 package) bacon, sliced into strips crosswise
1 1/2 cups scallions (white and green parts)
1 cup corn (I use frozen)
3 cloves of garlic, minced or crushed
1 tbls diced fresh thyme, or 1 tsp dried
1 bay leaf
3 cups whole milk
1 cup cream
1 1/2 (approx) pounds salmon, diced into 1″ cubes (no skin)
1/2 tsp salt
1/2 tsp pepper
Juice of half of a lemon
Chopped chives and/or dill (to garnish, optional)
Dice (don’t peel) potatoes into 1/2 inch pieces and boil for 8-10 minutes until tender. Drain.
Sprinkle salt and pepper on cubed salmon and toss to distribute.
In a separate stock pot, fry bacon until crisp. Remove bacon to drain on paper towels. Pour off most of the bacon fat, leaving about 1-2 tablespoons.
In the same pot add scallions, corn, garlic, thyme, bay leaf. Cook until scallions are soft, about 5 minutes.
Add milk and cream, and bring to a simmer.
Add potatoes, salmon, bacon, salt, and pepper. Cook until salmon is cooked through, just a few minutes.
Stir in lemon juice.
Serve topped with chives or dill (not too much dill!) and a crusty sourdough bread.
This soup is best eaten fresh, though it will keep in the fridge for just a day or two. Do not freeze it.