Creamy, rich, and delicious, this Creamy Salmon Chowder won’t disappoint you.
Creamy Salmon Chowder
As you might know (It’s probably hard not to know by now as I’ve mentioned this like a million of times), I’ve been living in Halifax, Nova Scotia since January.
I clearly remember my first trip to Halifax in summer 2016 (And three other visits that year too). As the matter of fact, that was a very lovely trip. We had been driving (Let’s say that was Andrey. I had a very important mission, though. I was a passenger) for two days to relocate Andrey who was starting his college. So on the second day, Sunday, we entered Halifax, at around 2 p.m., and at 7 p.m. or so I had a flight back to Toronto.
I also remember I was kind of nervous about this as it was my first flight by myself ever. Specifically, I was concern about the security check, and I had spent quite some time scrutinizing the list of allowed items in your carry-on bag. Besides, when we were at the airport, I realized I had bought at the farmers’ market a bag (or few) of dried lavender, and I started to worry if the security would question this fact. But surprisingly, the lavender didn’t bother them (Well, maybe a bag of dried lavender is a must to bring from the trip to Nova Scotia? Hmm.)
As you see, we had a lot of time to enjoy the city. Still, we had a lovely stroll, and we had a dinner too. I didn’t have any doubts and ordered some fish&chips (I think we both ordered it). I had had a couple of times fish&chips in Ontario, but all those times it was mediocre if not worse – soggy, oily, and with too much of batter. Still, I decided to give it a shot (because it’s Nova Scotia after all!), and I was not disappointed. That was delicious. A crispy and thin layer of batter and lots of actual fish. During my second and third visits, we always ordered some fish&chips (and lobster&fish…and scllops&chips), and it always was great.
I also remember my second visit, and that was the time I got some lobster mac&cheese. For a little appetizer, we both had a delicious fish chowder. I was skeptical about Andrey ordering the chowder as I knew he wasn’t a huge fan of creamy kind of soup; however, he did like it!
Honestly, I’d never made chowder before, but having moved to the Atlantic province, I needed to give it a try. I was thinking to make it with some selfish, but since I never worked with selfish either, I decided to start with a simplified version, this Creamy Salmon Chowder. Andrey suggested incorporating some lobster imitation meat (We like making a salad/spread with lobster/crab imitation, eggs, and cheese), and it was a nice touch, but adding or omitting it is up to you.
My friends: this Creamy Salmon Chowder was irresistibly delicious. Certainly, this is not a healthy kind of soup at all as it’s loaded with cream, butter, and potatoes. I would say, it turned out too rich for our stomachs, but we still enjoyed it. Next time, I would use more milk instead of cream.
Right, I cannot say it’s perfect chowder – there are little things that can be improved. However, for the very first time, I did an excellent job. Do you agree with me? Now I am thinking of other chowder versions, preferably light and summer-y. And I am certainly going to make it with local selfish too.
By the way, next week I am posting a recipe for pasta with selfish. Stay tuned. And now grab a bowl and spoon and enjoy this Creamy Salmon Chowder. You will like it.
- 1 large onion, sliced (1 cup sliced)
- 3-4 garlic cloves, minced
- 2 tbsp butter
- 3-4 medium potatoes, peeled and cubed (2 cups cubed)
- 1 cup frozen corn
- 2-3 medium carrots (1 cup cubed)
- 1,5-2 cups water
- 3 cups of 2% milk
- 1 cup cream (I used 1/3 heavy cream and about 2/3 cup 10% cream)
- about 1,5 pound salmon trimmings (skins off or on, optional)
- 1/2 cup lobster imitation meat (optional)
- salt, white, and black pepper to taste
- 1 tsp smoked paprika
- 1 tsp herbs de provence
- 1 tsp pink peppercorn, crushed
- a little of lemon juice
- dill, to serve
- Melt the butter in a pan and cook the onions and garlic, 5 minutes.
- Add the potatoes and cook over medium heat until start to brown, 5-7 minutes.
- Add the frozen corn, carrots, and 1,5-2 cups of water. Season with salt, pepper, paprika, and herbs. Cook covered few minutes.
- Transfer the vegetables to a large pot. Add the milk and cream and simmer few minutes until the veggies soft but still firm. Don't allow to boil.
- Stir in the salmon and cook just about 5 minutes. At this point, if the soup is too thick, you can add a little bit more of water or milk. Try and season more, if necessary.
- Add the lobster imitation meat, if using. Off heat.
- Add some lemon juice and dill when serving.
- Keep refrigerated. It's a large pot of chowder, but it will be only better on the second and third days.