This is incredibly good. I’m a big fan of Mark Bittman’s Salmon Roasted in Butter recipe as it is delicious and very easy to do. It is a perfect company dish. But I really do not like wasting the leftover salmon. Mark Bittman’s Salmon Burgers are good too, made with leftover salmon. But this chowder is truly comfort food.
I couldn’t find the exact recipe I wanted but put it together as I went along. Here’s the basic outline:
- 2 slices bacon, chopped
- 1 T. oil, if needed
- 2 cups leftover roasted salmon
- 1 onion, chopped
- 2 medium potatoes, peeled and coarsely chopped
- 1 cup frozen corn
- 4 cups low fat milk
- 1 1/2 cups chicken broth
- 1/2 cup half and half
- flour or cornstarch and water to thicken mix (optional)
- salt and pepper to taste
- 1/4 cup chopped dill and/or parsley
Saute the bacon in the soup pot. When bacon is about done, if needed, add the vegetable oil and toss in the onions and potatoes. When nicely browned, add in the corn, stir and add in the milk, broth, and half and half. Then stir in the salmon. Heat gently over medium to low heat for about 30 minutes. Stir in the herbs. Taste the seasoning. If you want the chowder a little thicker, stir a tablespoon or so of cornstarch and/or flour together with a little bit of water and stir into the soup. This makes about 4 lunch or supper servings.