Salmon Chowder

Salmon Chowder
It's finally getting cooler around here. It was 38 degrees this morning. I will say that it's colder here at 38 degrees than it was at 38 degrees in Maryland because of the humidity. It just chills you through. I'm loving it so I can't complain. Bundling up, wearing layers, and boots. It's wonderful. I decided to make some Salmon Chowder. It's so easy and quick to make. The ingredients can be kept on hand, if the salmon is frozen. Even the vegetables can be flash frozen after being diced. Set the carrots, celery, and onion on a baking sheet and freeze them. Once frozen transfer them into a container or freezer bag. They do not need to be thawed before cooking. Just keep in mind they they will have ice on them. Be very careful putting them into hot oil.

The salmon can be cooked the day before and kept in the refrigerator until you're ready to make the soup. I've used leftover salmon for this, you can even use leftover baked potatoes. For the leftover baked potatoes, dice them up. Stir the potatoes into the soup at the same time you add the salmon just to heat them through. 

For a dairy free option scroll down to the notes section below the recipe. You'll still have a creamy soup without the dairy.

 I included both a stove top method and an Instant Pot method in this recipe. Neither of the methods is faster than the other really. Just pick a method that's easiest. Both have the same amount of dishes also,  sadly. Wish it wasn't so.  However the great thing about the Instant Pot is that you can have it go to keep warm mode and forget about it. Not babysitting a dutch oven on the stove. I hope you'll enjoy this Salmon Chowder, serve it with crusty bread and/or a salad.

Salmon Chowder

6-8 servings
2 tablespoons olive oil, ghee, or butter
2 cloves of garlic minced
2-3 carrots, peeled and diced
2-3 stalks of celery, diced
1/2 onion, diced
1 bay leaf
1/2 teaspoon red pepper flakes
1/2-1 teaspoon dried dill weed (more if using fresh chopped)
1/4 teaspoon dried tarragon
4 cups chicken stock
2 teaspoons mushroom seasoning, optional
3-4 medium potatoes, about 2 cups diced
16 ounces cooked Salmon fillet, flaked*
1-1/2 cups of corn kernels
1 can, 12 ounces evaporated milk OR 3/4 cups heavy cream
salt and pepper to taste

*Optional stir in 1/4 cup  roasted Hatch Green Chile, chopped before serving.

Stove Top:

1.  Heat oil in a dutch oven on medium high heat and cook garlic, carrots, celery, and onion. Until onions are soft.
2. Stir in bay leaf, red pepper flakes, dried dill weed , tarragon, chicken stock, mushroom seasoning, and potatoes. (If using fresh dill weed stir it in the soup right after it's finished cooking).
3. Reduce heat to medium low/low heat and simmer for 20 minutes until the potatoes are tender.
4. Stir in salmon, corn, evaporated milk, salt, and pepper. (Add Hatch Green Chile if using.)
5. Remove bay leaf and discard.
6. Cook until heated through. Add fresh dill if using. 
7. Season with salt and pepper to taste. 
8. Garnish with fresh dill, fresh parsley, or celery leaves and serve.

Instant Pot:

1.  Heat oil in Instant Pot using the SAUTE function on HIGH. 
2. Once heated cook garlic, carrots, celery, and onion. Until onions are soft.
3. Stir in bay leaf, red pepper flakes, dried dill weed , tarragon, chicken stock, mushroom seasoning, and potatoes. (If using fresh dill weed stir it in the soup right after it's finished cooking).
4. Set Instant Pot to MANUAL HIGH pressure for 10 minutes. Let the pot naturally release pressure for 15-20 minutes, carefully open the lid.
5. Remove bay leaf and discard.
6. Stir in salmon, corn, evaporated milk, salt, and pepper. (Add Hatch Green Chile if using.)
7. Cook on SAUTE until heated through. Add fresh dill if using. 
8. Season with salt and pepper to taste.
9. Garnish with fresh dill, fresh parsley, or celery leaves and serve.

Salmon fillet*:

16 ounces salmon

1/2 teaspoon dill weed

garlic powder

salt

pepper

1 tablespoon olive oil

1. Heat oven to 450 degrees.
2. Season salmon fillet with garlic powder, dried dill weed, salt, pepper, and a little olive oil.
3. Cook until salmon flakes easily. 

DAIRY FREE RECIPE:

Puree one or two cooked potatoes with a little stock and stir it into the soup, omitting the milk all together. You can also used steamed cauliflower that has been pureed like my Gluten Free/Dairy Free/Grain Free Gravy or Cream soup method.

FREEZER TIP:

To freeze diced vegetables such as carrots, celery, onions, and bell peppers. Dice and make sure they are dry. Put them on a baking sheet in one layer and freeze them. Once frozen transfer them into a container or freezer bag. They do not need to be thawed before cooking. Just keep in mind they they will have ice on them. Be very careful putting them into hot oil.

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