This Simple Salmon Chowder is a deliciously easy way to get your omega-3’s
Some days I just don’t feel like cooking. Period. On those days when you’re not feeling inspired, don’t call for take-out, just fall back on recipes that are tried-and-true. Recipes that don’t use fancy ingredients, don’t take more than 30 minutes and are delicious and satisfying. This scrumptious Simple Salmon Chowder is one of the those recipes. Plus… it’s a great way to warm up a chilly evening.
There are certain things you always have on hand… milk, canned fish, onions… you know… staples. I love recipes that take advantage of these items we always have on hand, to come together into a delicious meal in minutes. I also love recipes that are economical, utilizing staples like celery, potatoes and canned salmon which are all big on flavour yet easy on the wallet. Win Win.
You know what goes perfectly with this simple chowder? One of my favourite recipes, ever… Apple-Cheddar Loaf with Fresh Dill … truly a match made in heaven.
If you’re in the mood for more simple & satisfying soup ideas, here are a few I know you’ll love: Curried Zucchini Soup, Creamy (No Cream) Asparagus Soup or maybe 20-Minute Bean, Tomato and Spinach Soup. Enjoy, and dip away!!
Simple Salmon ChowderEMAIL Recipe Share on Facebook
- 1 tsp butter
- 1 leek, white parts only, thinly sliced
- 2 medium stalks celery, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 medium potatoes, peeled and diced
- 1-1/2 Tbsp cornstarch
- 3 tsp fresh chopped dill
- 2-1/2 cups chicken stock, or 2-280 mL cans
- 1 cup 1% or 2% milk
- 1 can, 213 g sockeye salmon, drained, skin and bones removed, chopped
- In a large pot, melt butter over medium-high heat. Add leeks, celery, fennel and potatoes and sauté until softened, about 7 minutes.
- Stir in cornstarch and dill. Add stock and bring to a boil. Reduce heat, cover and simmer for about 8 minutes until potatoes and fennel are tender.
- Add salmon and milk. Heat through and serve with Apple Cheddar Loaf with Dill.