Salmon chowder

It’s soup time and we are in transit. I created this salmon chowder about 10 years ago and it’s been a staple ever since. Especially during the cold season. Homy comfort food. Enjoy!

  • 2 tbsps olive oil
  • 1 onion
  • 3 medium-sized carrots
  • 1 red or yellow bell pepper
  • 4 medium-sized potatoes
  • 1 tsp paprika
  • 2 bay leaves
  • 1 can tomatoes (14.5 oz / 450  gr)
  • 1 can corn (drained 8 oz / 1 cup / 2.5 dl)
  • 4 cups / 1 quart chicken broth (or fish or veggie broth)
  • 1/2 cup white wine
  • 2 skinned salmon fillets
  • 4 tbsps heavy cream
  • 2 tbsps soy sauce
  • 1 tsp salt
  • 1/4 tsp pepper
  1. Cut the onion, carrots, bell pepper and potatoes into cubes.
  2. Heat the oil, then add veggies and paprika and cook for 3-5 min over medium heat.
  3. Add the broth, tomato, corn, white wine and bay leaves.
  4. Bring to a boil and let simmer for about 10 min until the potatoes are tender.
  5. Remove the bay leaves and blend with a handheld blender until the soup is smooth, but still chunky.
  6. Cut the salmon into cubes and add to the soup. The salmon will cook in a few minutes.
  7. Add cream, season with soy sauce and salt.
  8. Serve hot.
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4 Responses to Salmon chowder

  1. Angela says:

    Receiving your latest recipes feels like you’re still down the street. :-)
    I love salmon, I must try this chowder!

  2. Angela says:

    Derrick, Samantha and I LOVED it! I will make it again.

  3. Hey K,M and V. What’s not to like? Keep trying, they will learn to like it eventually. Just kidding. Glad some of you enjoyed it :-)

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