I happened to make this salmon chowder late one April afternoon, simply because that was the best time for me to cook, and I knew it could easily be reheated for dinner.
About 4:30 my picky eater walked in the door, through the kitchen, and found his way to me, sitting at my desk. He exclaimed, “Can I have some of that salmon soup? It smells delicious!” I was glad I had made dinner early because he had to eat and run. And boy did he love that soup. He had two bowls of it, all the while saying how good it was.
That sure puts a smile on a mom’s face.
I know it’s now May and many of you are faced with warm or even hot weather. I’m hoping there are still a few cool, maybe rainy days when this soup can be enjoyed. If not, bookmark it for the fall.
- 1 Tablespoon oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 large carrots, peeled and sliced
- 1 large gold potato, peeled and diced
- 1 cup coconut milk (or cow’s milk)
- 12 ounces boneless, skinless salmon, cut in bite size pieces
- ½ teaspoon dried dill weed
- salt and pepper to taste
- In the bottom of a large sauce pan, heat the oil and sauté the onion and celery until tender.
- Add the garlic and cook one minute more.
- Add the broth, carrots, and potatoes. Heat to a simmer and cook until the vegetables are tender.
- Add the milk, salmon, and dill weed. Cook, but do not boil, about 5 minutes or until the salmon is cooked through.
- Add salt and pepper to taste.