A bowl of Salmon Vegetable Chowder brings hearty comfort to the table with tender salmon, chunky potatoes, sweet corn, and fresh zucchini in a rich, savory broth. Chicken broth and clam juice create a flavorful seafood base, while a little flour helps thicken the soup. Dried thyme and dill add a gentle herbal aroma that complements the salmon without overpowering it. Finished with milk, freshly ground black pepper, chopped parsley, and capers, this satisfying chowder makes a wonderful family lunch or dinner.
It is easy to prepare in one pot and ready in just 45 minutes. Serve it warm with crusty bread for a comforting meal inspired by island-style home cooking. For another warming soup, try our Butterfish and Watercress Soup with Hanalei Poi. For another take on this classic, check out Salmon and Vegetable Chowder from Epicurious.
SALMON VEGETABLE CHOWDER
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Ingredients
- 2 lbs. salmon, skin & bones removed, 1-inch pieces
- 1 large onion, chopped
- 3 stalks green onion, chopped
- 1 1/2 lb.potatoes, peeled, cubed
- 1/2 tsp. dried thyme
- pinch dill weed
- 1/4 c. flour
- 6 c. chicken broth
- 1 (8 oz.) bottle clam juice
- 1 (11 oz.) can corn, drained
- 1 1/2 c. zucchini, diced
- 1 c. milk
- 1/2 tsp. freshly ground black pepper
Garnish:
- chopped fresh parsley
- chopped capers
Instructions
- In a large saucepan, sauté onions and potatoes 2 minutes.
- Stir in thyme, dill weed and flour; blending well.
- Whisk in broth and clam juice; bring to a boil.
- Reduce heat; cover; simmer 10 minutes.
- Add corn, zucchini and salmon; stirring until salmon is just cooked.
- Stir in milk and pepper.
How To Serve:
- For Service: Garnish with parsley and capers.
- Serves 6-8.
I don’t see any numbers except for the camera juice and corn.
Do I assume it’s 1 for the other ingredients?
1 cup of flour seems like a lot, given the small amount of liquid being used.
@bolo head
Updated, Thanks
Thank you so much.
I’m glad I didn’t try this recipe with just 1 cup of chicken broth.