Salmon Chowder, or Any Fish Chowder

Salmon 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. 


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


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. 

Keywords: chowder, soup, salmon, fish, leftovers

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