Sus: No, I don’t eat much fish. Even with my Norwegian background, I’m not much of a fish eater. Grandpa Nils would be in shock. (He was raised in a small fishing community.) I love salmon recipes, though, especially this salmon chowder.
The original recipe is from Taste of Home. Here’s how I prepare it in a Crockpot (slow cooker) with slight variations to make the chowder lower fat, but just as tasty. Also, since this variation is cooked in a Crockpot, I cut back on the seasonings a bit.
Salmon Chowder, photo courtesy of Sus Schmitt
First, I plan to bake the salmon for dinner one night. I just sprinkle 2/3 of a large filet with mesquite seasoning and bake it for 20 minutes at 350 degrees or until the fish is no longer dark pink. I save the unflavored 1/3 of the cooked salmon for chowder one or two days later.
Ingredients:
On your chowder-making day, turn your Crockpot to high and add:
- 1 can (14-1/2 ounces) chicken broth
- 1 cup diced, raw, unpeeled red potatoes
- 1 cup shredded carrots (I use the store-bought shredded carrots and cut them up a little finer)
- 2 tablespoons butter
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried dill weed
- ½ cup chopped celery
- ½ cup chopped onion
- ½ cup chopped green bell pepper (you could try a red bell pepper)
- 1 minced large garlic clove
Thirty minutes before serving, turn the Crockpot to low and add:
- 1 can (14-3/4 ounces) cream-style corn
- ½ cup half-and-half cream
- 1 ½ cups reduced-fat milk
- 1-3/4 to 2 cups fully cooked salmon chunks with fat and skin removed
This chowder also is delicious as a leftover, so don’t worry about making 2 quarts of it. (I served it to a visiting friend several months ago. She was quietly worrying as I dished up “fish soup” for lunch, but one sip won her over.)
About Sus Schmitt
