So, I cook for folks raised on meat, potatoes, carbs, and sugar, who should be eating none of those things. Finding foods they will eat is pretty much a thankless task, but I refuse to give up and say, “okay fine, die already”. I made this salmon chowder with a great deal of trepidation, but it was huge hit. If my audience loved it (and my goodness, they are fussy) yours will too.
Ingredients
- 3 tablespoons butter or olive oil
- 1 chopped onion
- 1 teaspoon garlic powder or 1 tablespoon chopped fresh garlic
- 2-3 ribs chopped celery with tops
- 2 large potatoes, diced
- 2 carrots, diced
- 2 cups broth (veggie, chicken, or seafood)
- Salt and pepper to taste
- 1 tablespoon dill weed
- 32 ounces canned salmon or more if you want a more stew-like result.
- 12 ounces+ corn; fresh, canned, creamed, whatever – just make sure that it is 12 ounces+ after the water is drained from the can. If using creamed, I’d add additional regular corn.
- 1 12-ounce can evaporated milk
- Shredded sharp cheddar cheese, 6-10 ounces
Preparation
- Melt the butter in a large pot and sauté the onion, celery, and garlic until tender.
- Stir in the potatoes, carrots, broth, salt, pepper, and dill.
- Bring to a boil, cover, reduce heat, and simmer 20-30 minutes.
- Stir in the salmon, evaporated milk, corn, and cheese and heat.
Notes
- The cheese amount is dependent on your wishes – I used very little, maybe 4 ounces of very sharp cheddar, but you can go wild.
- Canned salmon is actually better than fresh salmon for this chowder, which makes it quite economical.
A lot of canned salmon is pretty eco-friendly, especially compared to a lot of farmed fresh salmon. And since a lot of farmed salmon is handled and frozen poorly, the quality of canned can be better — canners tend to go to work as soon as the fish is off the boat and generally don’t overcook during the canning process.
This would be a big hit at my house, I need to try this. Why is canned better than fresh? Living in the land of fresh salmon, I have never bought canned.
Well, here, a 15 ounce can of salmon is about $3.25; a pound of “fresh” salmon is $15-$20 a pound. While you can surely use fresh, and local in your case, ’round here that would move it away from “economical”. But – it really is a yummy soup, and worth a try!
I love both salmon and soup, and I try to limit my meat, sugar, and carbs so I will be making this.
Adding to the list. Looks outstanding.
Boy do I sound difficult. Ellie is correct that it was a big hit. As a side note, Ellie has been humming this tune lately.
Seriously? I do not sing that song (rolls eyes)…and I look at cooking for you as penance for my sins a challenge!
Because you are kind and loving, in your next life you will be rewarded with an omnivore on an unrestricted diet, spouse, child, someone, like Beloved Better Half (BBH, who is not a federal infrastructure bill).
“What is that?”
“It’s called a Watergate Salad. I just thought we should try it.”
“OK…”
Not really related to anything, and moving slowly and unsteadily with a quadricane to this:
https://www.foodnetwork.com/restaurants/photos/best-pastas-in-the-country
Slideshow, sigh. How much of this is trolling? I’m going to say about 50%, even factoring in things like I know people in Cincinnati seem to like Skyline Chili Spaghetti, though I’ve never been to Cincinnati.
I will hold you to that guarentee @MatthewCrawley!
ooo…i could actually make this one and not violate anyones food rules
well…cept mine… *side eyes corn*
but its not like i wont eat the stuff if i have to soo..hmmm…may try this one