I usually cook two frozen pre-packaged salmon filets so I don’t have to cook dinner for myself the next night. I had baked three small potatoes already and had kept 1 1/2 potatoes for my second night. I had also cooked some Green Giant corn and had enough leftover for my second meal. So the second night I wanted to make something different with my leftovers so I created this Salmon Chowder.
1 tablespoon butter
1/4 finely chopped small onion
2 finely chopped garlic cloves
1/4 cup finely chopped carrot
leftover piece of salmon filet, already cooked
1 large potato, diced and cooked until soft
1/4 cup or less leftover corn* optional
2 cups chicken stock
freshly ground pepper
(dill and capers – I had cooked the salmon with these on it so it’s up to you if you want to add or not)
3/4 – 1 cup milk, sour cream, or carnation evaporated milk
Put a tablespoon of butter in a frying pan and add garlic, onion, and carrot. Sauté for about 5 minutes until softened.
Heat the salmon and potato (and corn) in a saucepan with the 2 cups of chicken broth and cook for a few minutes – don’t let it boil. Remove a few pieces of potato and salmon and put aside while you puree the soup. Once pureed add the salmon and potato (and corn) back to the soup. (Giving the soup a little texture.)
Add pepper, dill, and capers (and salt if necessary).
Reheat the soup until warm and put one ladle of the soup into a bowl. Add milk, carnation evaporated milk, or sour cream slowly so that it doesn’t curdle. (Not skim milk.) Add the soup/milk back to the soup pan and serve as soon as it’s warmed up – not boiling.
[You could add a small handful of grated cheddar cheese.]
This makes about 3 cups of soup or 2 good size servings.
Serve with a few slices of freshly baked French loaf dipping the bread in the soup.
As most times I used parts of a recipe just so I had an idea what I was doing. The source was allrecipes.com.