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.
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.