Salmon Chowder

I love the combination of salmon, veggies and spices in this yummy soup. Prepping almost all the veggies in a food processor makes it comes together surprisingly fast. You can also get your older kids to help out by doing all the veggie prep for you.

Play around with the spices till it’s exactly how you like it. I usually add more Worcestershire and paprika. Make some Fluffy Southern Buttermilk Biscuits to go with this soup – you won’t regret it.

Salmon Chowder

Course: dinner, soup
Servings

8

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 2-4 lbs. fresh salmon, baked OR 2-3 cans canned salmon

  • 3 medium red potatoes, diced

  • 1 small can water chestnuts, chopped

  • 1 medium red bell pepper, finely diced

  • 4 medium carrots, peeled and finely diced

  • 5 stalks celery, finely diced

  • 1 large yellow onion, finely diced

  • 4 Tbsp vegetable oil

  • 2 quarts half & half

  • 3 large dashes Worcestershire sauce to taste

  • 1 tsp Tabasco sauce

  • 1 Tbsp garlic powder to taste

  • 2 tsp paprika to taste

  • salt and pepper to taste

Directions

  • In a large soup pot, saute all the prepped vegetables in the oil.
  • Add the salmon and half & half to the soup, then heat through, stirring frequently. Do not allow to boil.
  • When soup is hot, add Worcestershire, Tabasco, garlic, paprika, salt and pepper. Adjust seasonings to taste and serve.

Notes

  • Costco’s frozen boneless salmon is super easy to prep for this recipe. Just thaw 3-4 fillets, then bake on a foil-lined baking sheet for 15-20 minutes at 375 degrees F. Flake the salmon apart before adding it to the soup.
  • I prep all the veggies (except the potatoes) in a food processor. Pulse each type of veggie by themselves since they are all different consistencies. I like the potatoes to be a bit bigger in this soup.

4 Comments

  1. The fresh salmon is sooo worth it! So yummy!

  2. About how long does it take to make this soup?

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