Salmon Chowder
Loaded with salmon, fresh corn and potatoes, this fish chowder is delicious and satisfying.
Ingredients
- 2 tbsp butter
- 1 onion, (chopped)
- 2 stalks celery, (sliced)
- 2 carrots, (sliced)
- 2 cloves garlic, (minced)
- 3 sprigs fresh tarragon or ½ tsp dried tarragon, (leaves only)
- 2 tbsp flour
- 1 bay leaf
- 1½ litre/6 cups fish stock or chicken stock
- 2 potatoes, (medium, chopped)
- 2 corn cobs, (for flavour only, to be discarded later)
- 500g/1 lb salmon fillet, (cut into bite-sized pieces)
- 250g/1½ cups fresh corn, (cut off 2 ears of corn)
- 250ml/1 cup double/heavy cream
- salt and pepper to taste
Instructions
Chop the onions and celery and slice the carrots into rounds. Cut the corn kernels off the cob and set aside, reserve the cobs.
In a soup pot, melt 2 tbsp of butter and sauté the chopped onions, celery and carrots for 5 minutes, then add pressed garlic and chopped tarragon and cook for 30 seconds longer, then sprinkle the flour all over and mix in to combine.
Add the fish stock, a bay leaf, chunks of potatoes and the corn cobs, from which you cut off the corn kernels earlier. Bring to a boil and let everything simmer over medium heat for 10 minutes, remove the corn cobs with tongs and discard.
Add the fresh salmon pieces, the corn kernels and let them cook for 10 minutes. Then stir in the heavy cream. Season with salt and pepper to taste and serve.
Notes
I used fresh corn on the cob in my recipe for more flavour. However, you can use frozen corn instead if you are not able to source fresh ears of corn.
You can substitute salmon with other firm fleshed fish such as cod or halibut.
I used fresh tarragon and a bay leaf to flavour my soup, however you can use thyme if tarragon is not your preference.
Do follow my timings for the potatoes and salmon. You want the potatoes to be fully cooked but not fall apart in your soup. The same goes for salmon. Since we are cutting it into smaller pieces, 10 minutes is more than enough for cooking it.
I have thickened my soup with the flour and butter mix but feel free to use cornstarch for a gluten-free version.
It’s okay to add light cream instead of heavy cream for a lower calorie soup. You can also use either coconut milk or soya single cream for a dairy free version.
Nutrition
- Serving size
- 1 serving
- Calories
- 407 kcal
- Fat
- 25 g
- Saturated fat
- 13 g
- Unsaturated fat
- 10 g
- Trans fat
- 1 g
- Cholesterol
- 113 mg
- Sodium
- 509 mg
- Carbohydrates
- 26 g
- Fiber
- 3 g
- Sugar
- 4 g