SALMON CHOWDER

This was my mother-in-law, Barbara’s recipe and has always been a hit!  She would make it with canned salmon, I have since changed that to fresh salmon.  This chowder has a similar flavor profile to corn chowder and is a simple meal that goes a long way!  Serve with crusty bread or parmesan crisps for a lower carb option!

Salmon Chowder

Serves 4-6

Ingredients

• 1 lb Salmon filet – skinned and cut into bite size cubes

• ½ c Onion, chopped

• ½ c Celery, chopped

• 2 Garlic Cloves, minced

• 3 tbsp Butter

• 1 c Potatoes, shredded or diced 

• 1 c Carrots, shredded or diced

• 2 c Chicken Broth

• ¾ Tsp Pepper

• ½ Tsp Coarse Kosher Salt

• 1 Tbsp Fresh Dill, chopped

• ½ c Zucchini, diced

• 13 oz can Evaporated Milk

• 8 ¾ oz can Creamed Corn

• ¼ c Parsley, chopped (reserve 1-2 Tbsp for garnish)

• Fresh bread, oyster crackers or parmesan crisps to serve on the side

Directions

1. In a large stock pot or dutch oven, sauté onion, celery and garlic in butter until softened.  

2. Add potatoes, carrots, chicken broth, salt, pepper, and dill.  

3. Bring to a boil and then simmer for 20 minutes.  

4. Add the zucchini and cook for 5 more minutes. 

5. Add the salmon, evaporated milk, creamed corn and parsley, heat through until salmon is cooked, about 5 minutes.

6. Serve with a sprinkle of parsley.