The Best Salmon Chowder

Winter is officially here in Alaska. We got at least 18 inches of new snow over the last 24 hours, but it finally looks like it should be stopping. I am thankful it held off until almost the middle of November because it is pretty common to get snow in October here. It will just make this last month of training for CIM (California International Marathon) difficult, which I knew might be the case. Luckily I have my treadmill, which I have already run 29 miles on in the last two days. Uff! New snow is the only time I don’t run outdoors because plodding through snow is my least favorite thing ever.

With cold temps, snow outside, and the holiday season almost upon us, it also means soup season is here. I received a recipe for salmon chowder from a friend many years ago but morphed it into my own, and I realized I published a different variation of this recipe eleven years ago! (Please don’t mind the terrible photos!) Well, it was time to update the recipe slightly and the pictures more than anything because this recipe is a winner.

This salmon chowder comes together very quickly in about 30 minutes, which is great for a weeknight after work. Craig loved the recipe, Cullen gobbled it right up as well, but Bjorn wasn’t as excited about it. The salmon was caught by someone in my family (most likely Craig or my father-in-law), which FYI, it is pretty much a crime to eat farmed fish in Alaska, so be forewarned.

Salmon Chowder

Ingredients

1 tablespoon olive oil

1/2 large onion, chopped

2 stalks of celery, chopped

1 teaspoon garlic powder

2 cups potatoes, diced

2 carrots, chopped

1 – 14 oz can low-sodium chicken broth

1 teaspoon dried dill

1 teaspoon salt

1/2 teaspoon pepper

16 oz. canned salmon

1 – 12 oz. can fat-free evaporated milk

1 – 15 oz. can corn

3/4 cup cheddar cheese, shredded

Directions

1. Heat oil in a large pot over medium-high heat.
2. Add onions, celery, and garlic powder to pot and saute until vegetables are tender.
3. Add potatoes, carrots, broth, dill, salt, and pepper. Stir to combine.
4. Bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender.
5. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.