Alaska Salmon Chowder
Submitted by nunna
Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minSauté onions, celery, and garlic in margarine, add diced potatoes and carrots with reserved salmon liquid, chicken broth, thyme, and pepper, then simmer covered 20 minutes.
Stir in chopped broccoli florets and cook 5 minutes more, then add flaked canned salmon, evaporated skim milk, and frozen corn.
Heat thoroughly, sprinkle with minced parsley, and serve.
Using evaporated skim milk instead of heavy cream keeps this chowder lighter while still delivering that creamy, comforting texture you crave in a bowl of fish soup.
Pro Tips
- Reserve salmon liquid from can to add depth to broth base
- Add broccoli last 5 minutes so it stays bright green and slightly crisp
- Evaporated skim milk creates creaminess without heavy cream’s fat
Ingredients
Directions
Drain and flake salmon, reserving liquid.
Sauté onions, celery and garlic in margarine.
Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings.
Simmer, covered, 20 minutes, or until vegetables are nearly tender.
Add broccoli and cook 5 minutes.
Add flaked salmon, evaporated milk and corn; heat thoroughly.
Sprinkle with minced parsley to serve.
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