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Cooking with Passion
We all know how healthy fish is for us and I always have to remind myself to add it into my meals. With all the omegas in it plus being a great healthy alternative to meat, it should be given a bit more stage time. Since it’s been such cold weather, a chowder just seems like the right thing to make. Add some salmon into it and it is just a good and hearty soup.
Preparation Time – 15 Minutes
Cook Time – 25 Minutes
Salmon Fillets – 4, chopped into bite size or smaller pieces
Onions – 2 Medium, diced
Garlic – 4 cloves, minced
Potatoes – 2, peeled and diced
Carrots – 2, peeled and diced
Green Onions – 5 stalks, chopped (keep the white part and green seperate)
Frozen corn – 2 Cups
Chicken broth – 4 Cups
Cream – 2 Cups
Salt – 2 Teaspoons
Lemon Juice – 4 Teaspoons
Dill – 1 1/2 Teaspoons
Parsley – 1 Teaspoon
Chilli Flakes – 1/2 Teaspoon
Pepper – 1/2 Teaspoon
Olive oil – 4 Tablespoons
Cornstarch – 3 Teaspoons
In a large stock pan, heat the olive oil and saute the onions and garlic till light golden brown.
Next add your potatoes, carrots, the white part of the green onions, salt, dill, parsley, chilli flakes and pepper. Saute for 1 minute and then add the chicken broth. Bring to a boil, cover and simmer for ten minutes.
After the ten minutes, check on your potatoes, they should be almost cooked. If not, cook for a bit longer. Then add your lemon juice, frozen corn, diced salmon and the green part of the onions. Bring to a boil and lower heat and simmer for 5 minutes. In the meantime, make a slurry with cornstarch and about 3 tablespoons of cold water.
To finish off, add your cream and let it heat through. Switch of the heat and pour your cornstarch slurry and stir well. Taste for salt. Your chowder is ready. Let it cool for about 20 minutes or so before you serve, this allows for all the flavors to mingle and the soup will thicken a bit.
If you do not want to add the chilli flakes you can omit it, though it is so subtle in this dish. Taste to see how you like the tanginess, want more, add another teaspoon of lemon juice. Another tip is do not overcook the salmon!! Just the 5 minutes is good enough and then it sits in the heat and cooks. The more you cook it the texture changes to something that is just not enjoyable.
On a cold night, serve this with a garlic bread and you will be going for seconds. It is not a heavy chowder, has clean and smooth flavours. If you are looking for new ways to add seafood to your diet, like I am, this is a great recipe to have in your back pocket.