I love this salmon chowder recipe. It’s full of goodness of salmon and a lot of vegetables. It’s very easy and quick to cook (well, you do need time to chop all the ingredients :P) and it’s flavoursome. It’s a pretty thick soup and very satisfying. Nothing else but praises from me for this recipe 🙂

Salmon chowder

(adapted from recipe by Diana Rattray)

(serves 4 – 5)

  • 1 tablespoon butter
  • ½ cup diced celery
  • ½ cup diced carrot
  • ¼ cup finely chopped onion
  • 2 tablespoons plain flour
  • 1¾ cups chicken stock
  • 2 cups diced potato
  • 600 gr diced fresh salmon
  • 1 cup diced zucchini
  • 2 cups low-fat milk
  • 1 cup grated cheddar cheese
  • 1 tablespoon chopped fresh flat-leaf parsley
  • salt and pepper

Ingredients for salmon chowder

Diced veggies and salmon

Step 1. Heat butter in a saucepan over medium-low heat. Add celery, carrot and onion, stirring for 5 -7 minutes until celery is tender.

Step 2. Stir in flour until well blended. Stir in chicken stock and potatoes. Bring to a simmer, stirring frequently for 10 minutes or until potatoes and carrots are tender.

Step 3. Add salmon and zucchini, cook and stir for 2 minutes. Add milk and cheese and stir until the cheese is melted and the soup just begins to bubble. Taste and add salt and pepper. Add parsley right before serving.

Salmon chowder