Monday, September 7, 2015


While doing the weekly shopping one weekend, I picked up a package of two fillets of wild salmon.   One of the fillets would have been ample but all of the packages had at least two fillets and I knew that there would be leftovers.  I grilled the fish on the barbecue and of course had leftovers.  I could have frozen one of the fillets before cooking it but I didn't think of it at the time.  With the leftovers, I decided to make a salmon vegetable chowder to have for a supper meal.  The soup is freezable and I could always freeze single portions for future lunches.  Adding a side salad and some toasted french baguette bread made a nice meal.

Chowder in the soup pot cooling off. 


2 tbsp oil
1 medium size onion, chopped
2 cloves of garlic, minced
2 stalks celery, chopped
2 medium size carrots, chopped
2 medium size potatoes, diced
1/2 coloured pepper, diced
3 tbsp flour
4 cups of broth, chicken or vegetable
1 pound of cooked salmon, chopped into small pieces
1 cup milk
one handful of chopped herbs - parsley, dill
salt and pepper to taste


Heat the oil on medium high in a large soup pot.  Add the garlic and onion and reduce the heat to medium.  Saute for three to four minutes.  Add the celery, carrots, potatoes and pepper to the pot and continue to saute for about five minutes.  Reduce the temperature to low.  Add the flour and combine with the vegetables.  Add the salmon and the broth, increase the heat to high and reduce it to low once the chowder starts to boil.  Simmer for 30 minutes.  Add the herbs and milk.  Stir and finish off with pepper and salt to taste.  Serves 6. 

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