Easy Salmon Chowder Soup – One-Pot Comfort
Introduction
Welcome, food enthusiasts! Today, we’re diving into the world of comforting seafood with a delightful Salmon Chowder Soup. This hearty, one-pot wonder is perfect for those chilly evenings when you crave something warm and satisfying. As a chef who’s traveled the globe, I can assure you that this recipe combines the best of coastal flavors with the ease of home cooking.
Why is it Perfect for You?
This Salmon Chowder Soup is not just another fish soup. It’s a creamy, chunky delight that’s both nutritious and delicious. Perfect for families, beginners, or anyone looking to expand their culinary repertoire, this dish is a testament to how simple ingredients can create something extraordinary. Plus, it’s a great way to incorporate more omega-3 rich salmon into your diet!
Ingredients List
◾ 1 pound fresh salmon fillet, skinned and cubed
◾ 4 medium potatoes, diced
◾ 1 large onion, finely chopped
◾ 2 carrots, diced
◾ 2 celery stalks, chopped
◾ 4 cups fish or vegetable stock
◾ 2 cups whole milk
◾ 2 tablespoons butter
◾ 2 tablespoons all-purpose flour
◾ 1 bay leaf
◾ 1 teaspoon dried thyme
◾ Salt and freshly ground black pepper to taste
◾ 2 tablespoons fresh dill, chopped
◾ 1/2 cup heavy cream (optional)
Preparation Time and Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Step-by-Step Instructions
Step 1: Prepare the Base
In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery, sautéing until the vegetables are soft and fragrant. This should take about 5 minutes. The aroma filling your kitchen will be the first sign that you’re on your way to something special!
Step 2: Create the Roux
Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This creates a roux, which will help thicken our chowder. It’s a simple technique that makes a world of difference in the final texture.
Step 3: Add Liquids and Potatoes
Gradually pour in the fish stock and milk, stirring constantly to prevent lumps. Add the diced potatoes, bay leaf, and thyme. Bring the mixture to a gentle simmer and cook for about 15 minutes, or until the potatoes are tender. The key here is to be patient – good things come to those who wait!
Step 4: Introduce the Salmon
Add the cubed salmon to the pot and cook for an additional 5-7 minutes, or until the salmon is cooked through but still tender. Be careful not to overcook the salmon, as it can quickly become dry.
Step 5: Final Touches
Remove the bay leaf and stir in the fresh dill. If you’re opting for a richer chowder, now’s the time to add the heavy cream. Season with salt and pepper to taste. Remember, seasoning is personal, so trust your palate!
Nutritional Information
This Salmon Chowder Soup is not only delicious but also nutritious. It’s rich in protein, omega-3 fatty acids, and vitamins from the vegetables. The use of milk instead of heavy cream (unless you opt for it) keeps the calorie count reasonable without sacrificing flavor.
Calories per Person
Approximately 350-400 calories per serving (without the optional heavy cream).
Healthier Alternatives for the Recipe
To make this recipe even healthier, consider these alternatives:
◾ Use low-fat milk instead of whole milk
◾ Skip the heavy cream altogether
◾ Replace potatoes with cauliflower for a lower-carb option
◾ Use olive oil instead of butter for heart-healthy fats
Serving Suggestions
Serve this chowder piping hot with a slice of crusty bread or oyster crackers. For a complete meal, pair it with a crisp green salad. If you’re feeling indulgent, a glass of chilled white wine complements the flavors beautifully.
Common Mistakes to Avoid
When how to make salmon chowder at home, watch out for these pitfalls:
◾ Overcooking the salmon, which can make it tough
◾ Not stirring the roux properly, leading to lumps
◾ Boiling instead of simmering, which can cause the milk to curdle
◾ Under-seasoning – remember, potatoes absorb a lot of salt
Storing Tips for the Recipe
This chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to prevent the milk from separating. Unfortunately, this soup doesn’t freeze well due to its dairy content.
FAQs
Can I use canned salmon for this recipe?
While fresh salmon is preferred for its texture and flavor, canned salmon can be used in a pinch. Just be sure to drain it well and add it towards the end of cooking to prevent it from becoming too flaky.
Is this recipe gluten-free?
The recipe as written contains gluten in the flour. For a gluten-free version, use a gluten-free flour blend or cornstarch to thicken the chowder.
Can I make this chowder ahead of time?
Yes, you can prepare the base of the chowder ahead of time, but it’s best to add the salmon just before serving to ensure it doesn’t overcook.
What type of potatoes work best in this chowder?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well in soups and are ideal for this recipe.
Conclusion
This Salmon Chowder Soup is more than just a meal; it’s a warm hug in a bowl. Perfect for beginners and seasoned cooks alike, it’s a versatile dish that can be easily customized to your taste. So, grab your apron and get ready to create a memorable dinner that will have everyone asking for seconds!
Contact Us
Contact us at [email protected] and we’ll get back to you as soon as possible.
Share your experience with us
OOLALA
This turned out so awesome they look like they came from a exspensive bakery.
Just a question
So what about the grease from the meat? Should I use the leanest meats or is the grease give more flavor.
What about a meatloaf on top of veggies ? Would that work?
Ingredients list good, directions lacking
There were great details on quantities of ingredients I should use, but the recipe didn’t tell me the cook time. Also, mentioned in the section about “common mistakes” that you need to let it chill enough but doesn’t direct you in the recipe that you need to let it chill. More details would be helpful
Dressing is perfect!
Not a big fan of mayo, loved the Greek yogurt swap. Reduced garlic a bit. Dressing was delish!
Best coffee cake- ever!!
This recipe was not the easiest to follow due to how it was written. It requires a lot of back and forth from instructions to the lists of ingredients but oh, hey, the end result is totally worth the effort! Mouthwatering and delicious plus it’s a pretty presentation.
