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Salmon Chowder

Here's how you make Salmon Chowder
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  • Servings: 4
  • Prep: 20m
  • Cook: 50m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound salmon fillet
  • 6 to 7 cups potatoes, diced (redskin potatoes)
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/3 cup bell peppers, diced (red and green peppers)
  • 1/3 cup whole kernel corn (frozen)
  • 1/3 cup instant potatoes
  • 1/3 cup chopped parsley (fresh)
  • 1/3 cup yellow onions, chopped
  • 3 cloves chopped garlic
  • 1/3 cup chives, for garnish
  • 3 cups water
  • 3 cups milk
  • 2 cups half and half cream (or milk)
  • 24 grams fish bouillon cubes (2 cubes, which makes 2 cups stock, I've used stock I made from fish bones and shrimp shells successfully)
  • 1 tablespoon Worcestershire sauce
  • Season with salt and freshly ground pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Sauté onions and garlic until transparent.

  • Step 2: Place potatoes, carrots, water, bouillon cube and salt into a soup kettle and simmer for 15 minutes. Add remainder of vegetables and simmer.

  • Step 3: In a separate bowl whisk instant potatoes and milk. Add this gradually while stirring.

  • Step 4: Add fish and stir until soup thickens. Lower the heat. Crumble the fish into smaller pieces when it is cooked. Add cream gradually while stirring.

  • Step 5: Season with freshly ground pepper, Worcestershire and salt to taste. Turn heat off and let rest for a few minutes.

  • Step 6:

  • Step 7: Garnish the Salmon Chowder with fresh chives before serving

We hope you enjoy this recipe!

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