This delicious Salmon Chowder recipe showcases every thing that is good about chowders.
It’s quick and easy to make and by using fresh ingredients it’s so flavoursome and is packed with goodness.
Salmon Chowder recipe
- Prep time: 5 minutes
- Cooking time: 25 minutes
- Serves 3
- 1lb(450g) of fresh Salmon fillets, skinned & boned
- 11oz(350g) of potatoes, cut into large chunks
- 3oz(100g) of celery, chopped
- 5oz(150g) of mushrooms, large slices
- 1 large onion, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 sprigs of thyme
- 2 pints(40 fl-oz) of Fish stock
- 1 tbsp of cornstarch
- 1 tbsp of olive oil
- Fresh parsley for garnish
- Sea salt & freshly ground black pepper
First check the salmon fillets for any remaining bones, then cut them into large pieces. Then take a large saucepan and place it over a gentle heat, add the olive oil and heat it through.
Then remove the lid and add the fish stock, potatoes and the thyme sprigs; bring to the boil and season well, add the cornstarch mixture. Reduce the heat to low and simmer half-covered for 10 minutes until the potatoes are par boiled.
Next check the seasoning for the final time and alter it to suite: if you add seasoning and then stir to combine it after you add the fish it will start to break it up.
Next add the salmon pieces and simmer half-covered for a further 5 minutes. Then take off the heat and allow the flavours to meld in the sauce pan for a further 5 minutes.
Then simply remove the bay leaves and the thyme branches, and serve your salmon chowder while it’s hot with French bread. Garnish with a little chopped fresh parsley.