Yesterday I posted about grilling salmon. Part of the post talked about cutting the salmon into equal fillets and cutting off the thin part of the fillet for an alternative yse. I cooked the thin parts at the same time as the larger fillets but I cooked them for less time. I set them aside to use for this Salmon chowder.
I love soup and I love creamy soups. As a kid, I would only eat soup if it was some sort of cream soup. I have experimented, and I am still experimenting to find the right way to develop a creamy my soup. My sister-in-law who is very healthy, purees a portion of the soup to thicken it up. This method works really well.
Another option is to make a roux. A third option is to add bread. The option I used for this soup was to add coconut milk. That is my go to ingredient. The coconut adds a nice creaminess without the soup feeling or tasting heavy.
- 2 stalks of celery, diced
- 2 small yellow onions, diced
- 4 - 5 carrots, diced
- 2 -3 garlic cloves, minced
- 2 tablespoons canola oil
- 2 cans (14-1/2 ounces) chicken broth
- 1/2 small red potatoes, quartered
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 to 3/4 teaspoon dill
- 1 - 14 oz can coconut milk
- 2/3 to 3/4 lbs of cooked salmon. Pulled into pieces after cooking in skillet.
- In a large pot, saute celery, onion, carrots and garlic in the oil until the vegetables are tender. Add broth, potatoes, salt, pepper and dill; bring to a boil.
- Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the coconut milk and salmon. Simmer for 10 minutes or until heated through.
- Serve and enjoy!
- The salmon was cooked ahead in a skillet and added to the soup needing only to be warmed.
Vegetables sauteing in pot.