November is here, and with it comes colder weather, shorter days, and yet another installment of the Secret Recipe Club.
This month, my assignment was the Saturday Evening Pot, a blog co-authored by The Chef and The Lucky Wife. Coincidentally enough, they re-created my Pumpkin and Black Bean Chili last month, so it was kind of cool to be able to return the favour so soon.
There were a few interesting options when I checked out their recipe index last weekend looking for something to make, but it was the Salmon Chowder recipe that caught my eye.
It had been cold and wet and grey for several days at that point, and a steaming hot bowl of soup sounded like the perfect antidote to the miserable weather. Maybe it's just me, but soup always seems to taste twice as good on rainy days.
The recipe was quick and easy to make, and since it's based on canned salmon instead of fresh, there was nothing I needed that wasn't already in my pantry or fridge. Gotta love the kind of recipe you can throw together with ingredients you already have on hand!
(If you're a little skeptical of canned salmon, it's worth springing for the pricier brands - I'm a fan of the Raincoast Trading boneless skinless wild sockeye salmon, which is a revelation if you're used to the bargain-brand stuff, and is sustainably fished to boot. It's still not as good as fresh, but it's surprisingly good for a last-minute meal.)
As always, I made a few adaptations to suit my own tastes.
I gave it a semi-healthy makeover by using half-and-half instead of heavy cream, and added a little flour-based roux at the beginning to help make up for the thickness the heavy cream would have normally added. And because I like my chowder quite chunky, I only used half of the broth and cream called for in the original.
Other than that, though, it's pretty much unchanged.
The verdict? It definitely hit the spot, but I'll probably make a few more adjustments to this recipe the next time around to suit my tastes. I'm thinking maybe a little diced celery at the beginning and a sprig of fresh thyme.
I'm also really tempted to see if it would come out even better with fresh salmon (after all, a good-quality brand of canned salmon will do in a pinch, but you still can't beat the fresh stuff), though it wouldn't qualify as a "quick" chowder any more.
Still, even without those additional tweaks, this was a perfect dish for the kind of cold afternoon when venturing outside to the grocery store is a most unappealing prospect indeed. Take that, November!
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Quick Salmon Chowder
- Total Time: 40 mins
- Yield: 8 1x
Description
This quick salmon chowder is based on canned salmon, which makes it perfect for a busy weeknight - all you need to whip up a satisfying meal is a few other pantry staples. If you prefer, you can substitute 1 cup of leftover cooked salmon chopped into bite-sized pieces.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 4 strips bacon, chopped
- 2 small onions, finely diced
- 2 cloves garlic, finely minced
- 2 tbsp flour
- 3 cups chicken stock
- 2 (6 oz) cans boneless skinless salmon, drained
- 1 large Russet potato, roughly diced
- 2 cups half-and-half cream
- ½ tsp Old Bay seasoning
- 2 cups frozen whole kernel corn
Instructions
- In a large stockpot set over medium-high heat, melt the butter and olive oil together. Add the diced bacon and fry for about 5-7 minutes, or until browned and crispy. Stir in the onion and garlic, and saute for 2-3 minutes, or until the onion is soft and translucent. Add flour and cook for 1-2 minutes, stirring constantly.
- Whisk in the chicken stock. Bring to a simmer, then reduce the heat to low.
- Stir in the salmon, potatoes and corn, and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Stir in the cream and Old Bay seasoning, and let simmer for 2-3 minutes to warm through. Adjust the seasoning with salt and pepper to taste, then spoon into bowls and serve.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Mains
Zendegy says
Loved this! Crazy easy, too. No bacon, so I used 3 small black cardamom to embue that smoky, salty flavor. Also went with dill rather than Old Bay, just cause I love dill. Yum! Will be making again.
★★★★★
Isabelle Boucher says
Glad you enjoyed it! I would never have thought to use black cardamom instead of bacon, sounds really delicious. (And to be honest, I have been known to make this soup with dill... it's a great sub if you don't have any Old Bay on hand.)
Sabrina says
My family loves salmon so I'm always looking for new simple delicious recipes & this one did not disappoint! It really was so easy to make & was packed with so many amazing comforting flavours. Thanks for this, its a keeper!
★★★★★
Chris says
This recipe is amazing! My family loves it! I love the convenience of canned salmon and the fact that I can whip this up on a weeknight. Kudos!
★★★★★
Tom T says
Really good chowder.
A few changes.
5 slices of bacon. (what was left)
1/4 sherry, added after onions cooked.
Turkey broth instead of chicken. Left from Thanksgiving.
1 Bay leave. Added with broth
2 potatoes. We like a chunkier chowder.
Used 2 pouches salmon.
Added the old bay to the cream before starting to let it develop.
Didn't need celery or carrots.
Fat, easy and really good. Will be making again. Wife and I loved it.
Next time will try clams or crab or oysters.
★★★★★
Whirled Peas says
Oh, my stars. This recipe is AMAZING!
★★★★★
Marita says
I added carrots and used Costco bacon bits to save time. Just delicious!! Are there any nutrition stats?
★★★★★
Isabelle Boucher says
Sounds delicious! I don't provide nutrition stats because it can depend on which products you use and what tweaks you make to the recipe - for example, canned sockeye salmon from one brand will likely have slight differences in calories, fat and sodium vs. canned pink salmon from a different brand.
If you are concerned about nutrition, there are many online tools (including some great free ones!) that you can use to calculate based on the exact products you used.
Lee says
Really fantastic! Thanks so much for helping me find a new fave.
I did fudge the amounts a bit and added sherry and a lil' diced pork in lieu of bacon (which ended up tasting like clams so... win win), and a bit of carrot & capers. Looking forward to trying some suggestions by others, as red pepper, more seafood, & coconut cream sound good. I seriously couldn't believe how simple & delicious it was. Lovin' it! :-)
★★★★★
Chelsea says
I love this recipe. Easy and super delicious. thank you!
★★★★★
Tara says
It had fantastic flavor and was so easy to make. I did add in carrots and used coconut cream instead of half and half. I will definitely be making it again.
★★★★
Isabelle Boucher says
Thanks for sharing your adjustments, Tara. Coconut cream sounds like a great option for dairy-free.
Andy says
Turned out amzing. Didn't use exact amounts but still, amazing soup and lasted a few days!
Jerry says
Made a lot substitutions as I didn’t have all the ingredients. Used heavy cream mixed with water for the half and half. Used zucchini instead of potato. Used frozen peas instead of corn. No flour nor bacon. Used bay leaf instead of seasoning. Still turned out great. These subs also made it lower in carbs.
★★★★★
Caroline says
I'm a total beginner here so I wasn't sure: when do you add the old bay seasoning? the recipe didn't say.
Isabelle Boucher says
Sorry about that, Caroline. It goes in at the same time as the cream, right at the end of the recipe. I've fixed the recipe for you!
Barbara says
Your recipe calls for 2 cups of half and half cream. Is this the same thin* as the half and half we use for coffee? Also can I use a fat free version or must it be full fat?
Isabelle Boucher says
Yes, this would be the same cream you use for coffee. Apparently the labeling can vary from one region to the next, but you'll want to use a cream that's around 10% milk fat. If you want a lower-fat option, you can use homogenized milk, but I'd avoid using a fat-free creamer because they use thickening agents to give it a "creamy" texture and I have no idea how they'd behave in this recipe.
Keri says
Evaporated skim milk is a GREAT fat-free replacement for half-and-half ;-)
Linda says
I’m wondering why you didn’t use either fresh or dried a Dill, as it goes so well with salmon. I’m not familiar with Old Bay Seasoning. I’m wondering if it has an MSG ingredient in it (there are dozens of spices and additives tgat fall under the MSG category. My sister ends up in the hospital if she eats any of them, so I like to keep my home cooking as piper eats of them as possible.
★★★★
Isabelle Boucher says
Good question, Linda. I agree that salmon and dill are fantastic together, but most East Coasters would tell you very emphatically that dill does not belong in a chowder (and I would be inclined to agree with them, for what it's worth).
As for Old Bay, the name brand version from McCormick is MSG-free. I can't vouch for other brands, but I would check the label before you buy to be sure or substitute with your favourite all-purpose spice blend.
Wanda says
My mother made this stew often. Towards the end of cooking she cracked eggs around the surface of the broth. The poached eggs were my favorite part. It really helps to stretch a can of salmon for very little extra money.
Isabelle Boucher says
That's an interesting variation. Eggs are a great way to add a little extra protein without too much cost... will have to try this out sometime!
Carl says
Loved this , real tasty
★★★★★
Isabelle Boucher says
So glad you enjoyed, Carl!
Keri says
I added celery and carrots both to this (because these take so long to cook, saute them in the butter before even the bacon; I had to cook my soup longer because I didn't add them until after the bacon and onions). And dayum, this stuff is good! Definitely a recipe to keep.
Next time I'll probably try it with mackrel because I have a couple of random cans of that sitting around in my kitchen, too. Although that's supposedly a mildly-flavored fish, so I might need to use fish stock instead of chicken stock to give it a bit of oomph in the fish flavor department.
★★★★★
Isabelle Boucher says
Great tips, Keri! Canned mackerel sounds like an interesting variation - in my experience, it is a little more fishy than salmon, but it sounds like that's probably exactly what you're looking for if you're also planning on using fish stock. Please let me know how it goes!
Cyndi Lee says
Yum! Thanks for sharing. I was looking for a way to use a can of salmon that my husband randomly picked up on one shopping trip. This was perfect and he said it was one of his new favs! I enjoyed it too!
Isabelle Boucher says
Glad to hear this one was a hit, Cyndi. Funny how we all end up with that one random can of salmon in the pantry, huh? :)
Christina Smith says
This is gorgeous, I made it tonight using fresh fish- salmon, some cod and a few prawns. It was really delicious and easy and now my favorite chowder recipe :) batch of homemade biscuits to go with it- heaven and exactly what I was craving. Thanks for the recipe!
★★★★★
Katie says
Cullen Skink is our go to fish soup but this is lovely and cheaper to make! Added celery as recommend above and topped with bacon salad crispies
★★★★★
Isabelle Boucher says
I'd never heard of Cullen Skink before now, but now I am super-intrigued to try it out! Just gotta go find me some smoked haddock to do it up right.
Kay says
I tried this receipe and loved it! My husband and I wanted to see if this was as good as the salmon chowder we have had at a restuarant. It was hardy, lots if flavor and delicious best of all. I made homemade bread to go with it. This is worth a repeat performance!
★★★★★
Isabelle Boucher says
So glad this was a hit for you, Kay! I can just imagine how wonderful it would be with homemade bread (because, well, everything is better when it's served with homemade bread). :)
Jenny Nguyen says
Great recipe! Looking forward to making it. Where did you get those cute bowls?
★★★★★
Debbie Bollman says
Yummy! Perfect out of the pantry recipe. I have had fresh/frozen salmon in a chowder like this. The only difference is that the fresh salmon is more firm than the canned. Also, other seafood chowder use salt pork instead of bacon. Yet, your recipe is good and I will keep it to use again.
★★★★★
Isabelle Boucher says
Totally agree that fresh salmon is better, but in a pinch, canned salmon is pretty good and has the benefit of probably already being in your pantry. :) Feel free to substitute with fresh salmon if you have it, though.
As for salt pork vs. bacon, I think that's a personal preference, but most of the chowders I've had on the Canadian east coast rely on bacon, and I quite like the little touch of smokiness it adds to the chowder.
Susie says
Can you use leftover baked salmon for this
Isabelle Boucher says
Absolutely! Cooked salmon is a little more delicate, especially if it's on the fattier side, so stir it in at the last minute and cook just long enough to warm it through.
Ellen says
Made this tonite minus bacon but added red bell pepper...delicious easy pantry dinner before the World Series...this will be a go to at our house... thank you!
★★★★★
Seanna says
Just wanted to say that I made this a few weeks ago for my family, and we loved it! We are definitely putting this into our "keeper" list! Thanks!
Lisa Maraszek says
I"m planning on making this tonight for my annual neighborhood Soup Night. I plan on using fresh salmon, since I'm one of those beach girls with an aversion to the canned variety. One minor question: the directions say "add milk and cream", and yet I didn't see milk listed in the ingredients. Am I missing something? I don't want to risk messing the recipe up, since I"m serving it to guests. A prompt reply would really help me out. thanks!
Isabelle Boucher says
So sorry for not responding sooner, Lisa. The recipe steps should call for just cream - the reference to milk was accidentally carried over from the original version. Hopefully you managed to figure this out in time for your Soup Night (or found something else to make instead).
Jennifer Andrews says
Awesome recipe! So warm and hearty. I love that you used canned salmon actually...it's tasty and economical but it can be difficult to think of new ways to cook with it. Ditto for canned tuna which I love!
Stephanie says
This does seem like a great soup for a rainy day! Love the idea of adding thyme.
Dionne Baldwin says
I've never had salmon chowder which is unusual since I do love salmon. :-) This chowder would be so comforting on a cold fall day (like today!)
[email protected] says
Damn, gurrrrrrl, this is the prettiest cup of soup I have ever seen!!! Gawdgeous!!
★★★★★
Leigh says
I'm addicted to chowder during the colder months and I think if I had those gorgeous little pots of yours, I'd be making it even more!
Jess @ Flying on Jess Fuel says
This sounds awesome! I can't wait to try it with fresh salmon!
SeattleDee says
Salmon chowder is pure comfort food on a chilly day. We love it using leftover barbecued salmon with all of its grilling sauce, but canned plus smoked does the job when you're in a hurry. Yum.
[email protected] Food Ramblings says
Salmon chowder- sounds delicious!
Kristen says
This reminds me of my years living in the Pacific Northwest. We had the best fresh salmon there. Chowder is perfect for a grey, rainy day!
Anne | The Chef's Wife says
I LOVE this time of year because I love soup so much. Strange that developed as an adult thing but so glad you enjoyed this one as much as we have! We've been talking about having it for the first time this season ... maybe we will next week. :)
Christiane ~ Taking On Magazines says
Even though it's sunny outside, I'm sitting here wrapped up in a big sweater so yeah, I'm all about that chowder. I agree too, as fantastic as I'm sure it is, using fresh salmon would be outstanding.
Liz says
I love chowder, but have never made a salmon version. It sounds terrific, Isabelle!
Pretend Chef says
Those soup bowls are adorable!!! Got a sick kid at home today and this would make for the perfect lunch before a long nap.
Sweet as Sugar Cookies says
Those little pots are so cute! I could definitely do with some of your chowder tonight. It is getting so cold!