Quick and Easy Salmon Chowder
Loading...SKILL LEVEL :
Easy but takes some time
The inspiration for this fabulous salmon chowder was a meal cooked for me by my friend Barbara. Served with crusty French bread and a glass of chardonnay, I could not get the meal out of my head.
.
Barbara found the inspiring recipe for this salmon chowder in Eating Well. I have simplified the recipe so it can be cooked in one pot and made a few ingredient additions and changes that I think enhances the deliciousness of this soup. I hope you enjoy it as much as I do.Ingredients
Salmon
Feel free to use frozen salmon for this chowder, with or without skin. If you use frozen salmon, thaw it before you begin the recipe. I buy most of my salmon from Wild Alaska. They send me a dozen fillets every month or two. I started purchasing salmon from them in the beginning of the pandemic and have loved their service ever since. I like Wild Alaskan products because all fish from Alaska are wild, not farmed. Fish farming in Alaska is illegal. Having frozen salmon on hand means my family eats salmon much more frequently than we used to, usually at least twice a week.Note: I do not have any financial relationship with Wild Alaska. I simply like their products and want to share their information with you.
Smoked Spanish Paprika
Image credit: Amazon
For this salmon chowder be sure to use Smoked Spanish paprika, also called pimentón in Spain and not the traditional paprika found in most U.S. grocery stores. The two paprikas are not equal in any way. Regular paprika has little flavor and is mostly good for color. Smoked Spanish paprika is a delicious spice that imparts a wonderful smoky flavor. Smoked Spanish paprika comes in both sweet and hot varieties. For this soup I prefer the sweet, but if you like your heat, feel free to use the hot version.Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
You can purchase Smoked Spanish paprika in many grocery stores. I personally prefer Dahlia brand paprika, made by a company that has been around for over 100 years. You can buy Dahlia paprika on Amazon, in both sweet and hot varieties.Note: SNFD is an Amazon Affiliate and we make a small commission when you purchase through our links.
Method
This delicious salmon chowder can be made in a single pot.
Start by sautéing the white part of green onions, fennel and red peppers in a little olive oil.
When the vegetables are soft, stir in three tablespoons of flour, one tablespoon at a time.
Add chicken stock to the pot and bring to a boil. I use chicken stock because it increases the umami flavor of the chowder. Bring the pot to a boil and add your salmon filets. Bring the soup back just to a boil and turn down the heat and simmer for five minutes. Take a fillet out and check it. If it flakes readily, remove all the filets and allow to rest. If the fillets are not completely done, all the better, just as long as they can be flaked into bite-sized pieces.
While the filets are poaching, wash and slice your potatoes.
After you have removed the filets add milk, spices and potatoes to the pot. Bring to a boil and reduce heat to medium to cook the potatoes. This will take 10 - 15 minutes.
Add frozen peas and corn to the pot and cook for a couple minutes. Return the now flaked salmon to the pot and allow to warm up a minute or two.
Garnish
The white part of the green onions is cooked initially with the red pepper and fennel. The green part of the onion is used to garnish the soup. Diced avocado adds both nutrition and dimension to the chowder. Serving with a few lime squeeze adds acid to brighten the soup.
Accompaniments
This salmon chowder is substantial enough for a complete meal with no accompaniments. I like to serve it with crusty French bread and butter. If you want to go the extra mile add a simple salad such as Butter Lettuce Salad with Fines herbs and walnut Oil Dressing.Salmon Chowder Freezes Well
I like to double this Salmon Chowder recipe and freeze the leftovers for a future meal. You will be glad you did. PrintQuick and Easy Salmon Chowder
This deeply flavored salmon chowder is made in one pot and comes together in about an hour. Double the recipe and load your freezer with this delicious soup.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 - 6 servings 1x
- Category: Soup
Ingredients
Scale
For the soup:
- 2 – 3 T olive oil
- 4 green onions, washed and sliced, separating white parts
- 1 red bell pepper, seeded and diced (about 1 cup)
- 1 large fennel, diced (about 1 cup)
- 3 T flour
- 6 cups chicken stock
- 2 Bay leaves
- 1 1/2 pounds salmon
- 1 pound baby red-skinned potatoes, chopped into bite-sized pieces
- 2 1/2 cups whole milk
- Kosher salt to taste (preferably Crystal Diamond)
- Fresh ground pepper to taste
- 2 t chili powder
- 1 T Spanish smoked paprika (Pimento)
- 1/4 t crushed red paper flakes
- 1 1/2 cups frozen corn
- 1 1/2 cups frozen peas
- Zest of one lime
For the Garnish:
- 1 avocado, diced
- 4 sliced green onions, green part only
- Lime wedges
Instructions
- Heat a large soup pot, such as a Le Creuset, and add 2 -3 T olive oil. Add white part of sliced green onions, red onion and bell peppers. Saute until soft. Add flour, 1 tablespoon at a time, stirring rapidly after each spoonful. Cook a couple minutes, stirring and scraping up any brown bits from the bottom of the pan. You may need to add another splash of olive oil to the pot as you add flour.
- Gradually add stock to the pot and and bring to a boil. Add salmon filets, return briefly to a boil and then quickly turn down the heat to medium-low. Simmer for 5 to 6 minutes, just until fish will flake easily. Don’t over cook the fish, it can still be pink inside as long as it is cooked enough to flake. Cooking time will depend on the thickness of your fillets. Once cooked, remove fish from the pot and set aside to cool. When cool enough to handle, flake fish into 2″ pieces. It is OK to use salmon with skin on, you will simply remove the skin when you flake it.
- Add milk, potatoes, Spanish smoked paprika, ancho chili pepper, crushed red pepper, salt and pepper to the pot. Bring to a boil, turn down immediately to medium/low and cook for 15 minutes until potatoes are cooked.
- Add frozen peas and corn and cook for 2 – 3 minutes. Add the cooked salmon back to the pot to reheat for a minute or two. Finish with lime zest and adjust seasonings as needed.
- Serve in individual soup bowls topped with avocado, green onion and fresh lime wedges.
Notes
- Please only use Smoked Spanish paprika or pimenton. This is a delicious, smokey spice that adds incredible flavor. Traditional paprika found in American markets doesn’t compare and will only add color and no flavor.
- This soup freezes well for several months.
THIS SERVES WELL WITH
NO COMMENTS
