“Any Fish”Chowder Made with Leftover Bits
What to do with leftover fish that isn’t quite enough for a meal?
Why, make chowder!
We all know the enormous power of soup to elevate the most humble ingredients. This brothy chowder can be made with the most minuscule amount of leftover fish, turning not enough into a meal of plenty.
Salmon is colorful and particularly delicious, but any reasonably good-tasting fish will do. Even the gray portion of the fish, next to the skin is fine to add to the soup. Its slightly fishy flavor will add richness to the soup along with Omega-3 fatty acids.
If the namesake ingredient is skimpy, feel free to add a splash of fish sauce to heighten the flavor.
Know what goes well with chowder? Cream Biscuits or Cream Scones.
PrintSalmon Chowder, or Any Fish Chowder
Not enough leftover fish to make a meal? Make chowder! This brothy soup extends the flavor and tummy-filling deliciousness of a small amount of fish to make a nourishing meal.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: American
Ingredients
4 pieces of meaty bacon
1 medium onion
1 clove garlic
5 stalks celery
6 medium potatoes
1 small carrot
4 cups water (or fish stock, if you have it)
1/2 teaspoon dried lemon thyme or French thyme or 1 teaspoon fresh
1/2 teaspoon dried dill weed or 1 teaspoon fresh
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 – 2 cups leftover salmon or other fish, broken up
2 – 3 stems fresh parsley
1/2 cup cream
Instructions
1. Heat a 4-quart pan on the stove over medium-low heat and snip the bacon in pieces with scissors directly into the pan. Cook, stirring occasionally, until done. Remove bacon from pan and set aside, keeping the fat in the pan.
2. Meanwhile, prep the vegetables and keep separate:
Peel and dice onion
Peel and mince garlic
Chop celery
Cut potatoes in cubes (if organic, no need to peel them, but remove the eyes and any green skin)
Grate carrot on large holes of a box grater
3. Drop the onion, garlic, and celery into the pan with the fat and sauté until tender. Add water to pan along with celery, potatoes, carrot, thyme, dill, salt, and pepper. Cover and simmer until veggies are tender when pierced with a fork.
4. Mince parsley and add to soup with salmon and reserved bacon pieces. Just before serving, stir in ½ cup cream. Taste for seasoning and add more salt and pepper if needed or a tablespoon of fresh lemon juice to brighten the flavor. For a richer taste, add a splash of fish sauce.
