Food You Can Eat: Economical Salmon Chowder

Surprisingly tasty, super-duper easy!

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.
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About Elliecoo 506 Articles
Four dogs, one partner. The dogs win.

10 Comments

  1. 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.

  2. 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!

  3. 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

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