Salmon Chowder Soup Recipe
… and speaking salmon, here’s another simple yet delicious & mouth watering recipe for you to try! And although I used Chinook (Spring) salmon this time, the recipe will work with any salmon of your choosing.
Salmon Chowder Soup | Ingredients:
- 1 1/2 C – Salmon
- Salt & Pepper
- 2 – Potatoes
- 4 C – Chicken Stock or a Chicken Bouillon Cube (organic & msg free) & Water
- ½ – Large Onion, finely chopped
- ½ C – Mushroom, finely chopped
- ½ – Roasted Sweet Pepper (red, orange or yellow), chopped
- 3 – Cloves of Roasted Garlic, chopped
- Corn Starch, 1 – 1 ½ Tbsp – to reach desired thickness
- Cold Water
- Olive Oil
- Fresh Parsley, chopped
- Salt & Pepper
- 2C – Whipping/Heavy Cream (approx. amount, add more to reach desired consistency if too thick)
- Parmesan Cheese
Salmon Chowder Soup | Directions:
Sprinkle Salmon with salt & pepper. Cook covered over medium heat on pre-heated BBQ until Salmon easily flakes apart with fork.
Put whole washed pepper onto BBQ and roast until skin is black. Put aside in covered dish until cooled. Once cooled peel skin, take out seeds and chop into coarse pieces.
Roast garlic on BBQ with skin on, bottom cut off to make removing from skin easier. After garlic is cool enough to handle, peel and cut into small chunks.
While Salmon is cooking, put Chicken Stock or Bouillon and water in pot. Heat until boiling. Add peeled and cut up potatoes to pot. Cook until potatoes are soft. Mash potatoes into a chunky puree (like lumpy mashed potatoes).
Sautee onions and mushrooms with some butter and olive oil until softened.
Wash and coarsely chop parsley leaves, discard the stems.
Mix the corn starch with cold water until smooth. Add to the pot with the potatoes and broth. Stir occasionally while cooking, letting it thicken to quite a thick consistency. Once the broth mixture has thickened from the cornstarch add the Salmon, flaked into pieces, onion, mushrooms, garlic, peppers and parsley. Let simmer for a bit, approx. 15 minutes. Add the Cream to mixture, using amount to reach desired consistency. Let cook over low heat until thoroughly heated. Do not let boil, the cream will scald and taste burnt. If you like it thicker, cook a bit longer to allow it to thicken. If you like it thinner, add more cream. Add salt and pepper to taste if wanted.
Serve with Parmesan sprinkled on top of hot chowder. Garnish with fresh parsley if desired.
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