Creamy Canned Salmon Chowder: A Hearty Comfort Dish

Experience the rich and velvety texture of this Creamy Canned Salmon Chowder, a North American classic with a twist. This thick, vegetable-laden chowder enriched with cream is not only easy to make but also incredibly satisfying. Using canned salmon, this recipe offers a quick and delightful way to enjoy traditional seafood chowder any day of the week.

Servings: 6

Preparation Time: 45 minutes

Calories per Serving: 534.12 kcal

Nutritional Bio per Serving:

• Protein: 18.54 g
• Fat: 35.13 g
• Carbohydrates: 34.89 g

Ingredients:

• Canned salmon in its own juice: 10.6 oz (300 g)
• Potatoes, peeled and cubed: 10.6 oz (300 g)
• Frozen corn kernels: 14 oz (400 g)
• Sweet bell peppers, chopped: 10.6 oz (300 g)
• Celery stalks, chopped: 5.3 oz (150 g)
• Large onions, finely chopped: 12.3 oz (350 g)
• Garlic cloves, minced: 0.7 oz (20 g)
• Heavy cream (30% fat): 17 oz (500 mL)
• Butter: 1.8 oz (50 g)
• Turmeric: 1/2 tsp (2 g)
• Salt: to taste
• Freshly ground white pepper: to taste
• Fresh herbs (such as parsley or chives), chopped for garnish

Instructions:

Sauté the Vegetables:

1. In a large pot with a thick bottom, melt the butter over medium heat. Add the chopped onions, bell peppers, celery, and garlic. Sauté for about 15 minutes until softened and slightly golden.

Cook the Potatoes:

1. Add the cubed potatoes to the pot and cook for an additional 2-3 minutes, stirring frequently. Sprinkle in the turmeric and stir to combine.
2. Pour in 33.8 oz (1 liter) of cold water. Bring to a boil, then reduce heat and simmer for 15 minutes.

Add the Salmon and Corn:

1. Flake the canned salmon and add it to the pot along with its juice and the frozen corn. Season with salt and pepper to taste. Continue cooking for another 5 minutes.

Finish with Cream:

1. Pour in the heavy cream and bring the chowder just to a boil, then remove from heat. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
2. Adjust seasoning with additional salt and white pepper as needed.

Serve:

1. Serve the chowder hot, garnished with freshly chopped herbs.

Chef’s Tips:

• For an added burst of flavor, consider squeezing a bit of fresh lemon juice into the chowder just before serving. This adds a light, refreshing note that complements the creamy richness.
• This chowder pairs beautifully with crusty bread or oyster crackers for a complete meal.

Interesting Fact:

Chowder is traditionally a seafood or fish-based soup, often thickened with the help of cream and potatoes. It originated from the fishing villages in New England but has since become a staple across much of North America, celebrated for its comforting qualities and hearty nature.