Sarasota's Easy Salmon Chowder

3-4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This is a simple basic chowder; but, it is full of flavor. It is also very quick cooking - 30 minutes. There is a bit of chopping involved; but, all very simple. I do suggest, using fresh corn and fresh herbs really does make a difference. It makes a nice thick chowder; basically 4 servings. However, realistically it is more like 3 large servings - especially with my friends. Serve with a salad and a crusty roll. And, remember ... this is a chowder; so, don't feel like you need - exactly 1 celery rib or 1 onion - you can really add whatever you like. Customize to your liking; and your preferences."

Original recipe yields 3-4 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (854.7 g)
  • Calories 645.9
  • Total Fat - 29.4 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 108.6 mg
  • Sodium - 981.4 mg
  • Total Carbohydrate - 62 g
  • Dietary Fiber - 7.3 g
  • Sugars - 24.1 g
  • Protein - 38.6 g
  • Calcium - 365 mg
  • Iron - 2.7 mg
  • Vitamin C - 69.2 mg
  • Thiamin - 0.6 mg

Step 1

Base ... Add the butter and oil to a soup pot; and bring to medium-medium high heat. Then, add the potatoes, celery, onion, a pinch of salt and pepper; and, saute for 3-4 minutes, stirring often.

Step 2

Roux ... Add the flour to the vegetables; and, mix until combined - cook 2-3 minutes on medium heat, until all the vegetables are well coated. Next, add the corn and milk; and, mix, just until the sauce begins to thicken (2-3 minutes). Continue to stir until there are no lumps.

Step 3

Add the scallions (white parts only), thyme, tarragon, another pinch of salt and pepper - cover, and cook 7-10 minutes until the potatoes and corn are tender. You want the potatoes cooked through; but, you don't want them falling apart. If the chowder seems a bit thick; you can a little seafood or chicken broth. I prefer a thick chowder; however, now and then, I do add a little broth to the dish. Remember, always taste for seasoning as you go.

Step 4

Finish ... Add the salmon; and, cook uncovered for 3-4 minutes, until the fish is flaky but still firm. Again, season with salt and pepper, only if necessary.

Step 5

Serve and ENJOY! ... Finish or garnish with the scallion greens; and a little black pepper. A nice piece of crusty bread is a great side. Note: I always add more salmon; just because I like it full of fish. But, again, customize it how you like it. My friend adds extra corn and a little jalapeno to hers. So, you have the basic recipe - now make if your own.

Step 6

Note: You can use frozen corn; but, the natural starch in the fresh corn; helps to thicken the chowder. I really do suggest using fresh corn in this dish.

Tips & Variations


No special items needed.

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