Tuesday, September 25, 2012

Summer Into Fall: Salmon Chowder

It was the last week of summer, and we wanted to make Northwest salmon on the grill one last time, before the cooler weather and rain arrived. I prepared a huge side of wild-caught salmon, using my favorite cedar plank salmon recipe. We enjoyed it, but it was way too much food for just the four of us.

Leftover salmon is good on a crisp salad, in a pasta dish, or just re-heated. But the forecast predicted the beginnings of fall weather. Salmon chowder, I thought, was the way to go. I've made chowders before, but never with great results, so I looked for a new recipe. I found one that looked promising, which actually called for canned salmon, but of course, I was looking for a way to use our leftovers, so I made that substitution and a few other changes. I wasn't sure about the idea of using creamed corn, but decided to give it shot. The chowder turned out delicious and just in time for the first cool, drizzly day we've had in months. Perfect!

My recipe is below. If you decide to try it with canned salmon, let me know how it turns out. I'm a little curious.


3 Tbsp butter
3/4 cup chopped yellow onion
1/2 cup chopped celery
2 garlic cloves - minced
2 cups diced red potatoes
2 carrots - diced
2 cups chicken broth
1 tsp salt
1 tsp freshly ground black pepper
1 tsp dill weed
15 oz can creamed corn
12 oz can low-fat evaporated milk
1 Lb (at least) cooked salmon - broken into small pieces
4 oz shredded cheddar cheese
2 Tbsp chopped parsley (optional)

1. Melt butter in a large pot over medium heat. Sauté onion, celery, and garlic for a few minutes, until onions are tender.

2. Stir in potatoes, carrots, broth, salt, pepper, and dill weed. Bring to a boil; then cover and simmer over medium-low heat for 20 minutes.

3. Add corn, evaporated milk, salmon, and cheese to the pot. Stir often, until heated through. Ladle chowder into individual bowls and sprinkle with chopped parsley.

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