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Lite Salmon Chowder

The cold weather in Chicago means it is soup weather. Using my salmon bounty from Sitka Salmon to make this Lite Salmon Chowder.

Course dinner, Soup
Cuisine Americana, Chowder, dinner, soup
Keyword chowder, comfort food, dinner, gluten free, salmon,, Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Author Peter

Ingredients

  • 1 Lb Salmon
  • 1 Tbsp Old Bay seasoning
  • 3 Tsp Olive oil divided
  • 2 Ears Corn
  • 1/2 Whole Onion rough dice
  • 3 Stalks Celery diced
  • 4 Whole Small Red potatoes small dice
  • 12 Whole Small carrots
  • 1 Whole Green bell pepper rough dice
  • 1 Can Creamed corn
  • 1 Can Organic coconut milk
  • 2 Tbsp Lemon Pepper
  • 1 Tbsp Dill weed
  • 8 Cups Chicken stock
  • 2 Tsp Better than Bullion chicken
  • 1/2 Bunch Fresh parsley

Instructions

  1. Take out your salmon 30 minutes before cooking. Pat dry and apply the Old Bay seasoning. Begin by heating a cast iron skillet on medium high heat. Once smoking, add in 1 tsp of the olive oil. Now add the fish flesh side down. Cook for 2 minutes and flip over to the skin side. Cook for 5 - 6 minutes. This will cook the fish about 3/4 of the way through. Set aside.

    Par cook the corn in the microwave. Cut off the colonels and set aside.

    Now in a big stock pot, add the remaining olive oil and heat. Once warm, add in the onions, peppers, celery and carrots. Sauté for about 5 minutes. Next, add in the lemon pepper and dill weed. Mix well and simmer for 1 minute. Now add the potatoes and cook for 2 minutes.

    Add in the stock and the Better than Bullion and bring to a boil. Once it boils, reduce to a simmer for 15 minutes. Now add in the creamed corn, corn, parsley and coconut milk. Simmer for 5 more minutes. Finish by breaking the salmon into little pieces and adding to the soup. Simmer for 2 - 3 more minutes.

    Serve and enjoy!