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.
This entry was posted in Dinners in 30 min or less, From the sea, Soup time and tagged , , , , , . Bookmark the permalink.

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 :-)

Leave a Reply