Here’s what I said about this chowder back in 2011:
Some of the best clam chowder I’ve ever had can be found at The Original Fish Company in Los Alamitos, Calif. When I’m nostalgic for my former California life, a lot of times it’s the food I crave. Though I haven’t come across a great recipe for Clam Chowder as of yet, my grandma sent me this recipe recently. I thought a great Salmon Chowder may sooth the feeling of nostalgia over the thought of my favorite Clam Chowder. I was right.
I thought the soup could have used a bit more salt, dad thought it was just fine as is. I noticed that despite the mounds of cheese in the soup, there’s not a strong taste of sharp cheddar cheese. Actually you can’t taste the cheese at all, in my opinion.
Great with some crusty bread.
In 2020 I forgot the cheese altogether and still thought the soup was amazing. I now consider the cheese optional. Again, in updating this recipe and recreating the soup I felt as though the soup needed salt. So I added some. A lot even.
This chowder is chock full of chunks of potato, salmon and corn. And it’s still great with some crusty bread!
- 3 T. butter
- ¾ c. chopped onion
- ½ c. chopped celery
- 1 garlic clove, minced
- 4 medium-sized gold potatoes, diced
- 2 carrots, diced
- 4 c. chicken stock (I used 3 cans of chicken broth)
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. dried dill weed
- ¾ lb fresh salmon fillets, cut into chunks
- 1 (12-oz) can evaporated milk
- 1 (15-oz) can creamed corn (can sub whole corn kernels)
- ½ lb shredded extra sharp cheddar cheese (optional)
- In large pot, melt butter over medium heat. Add onion, celery and garlic and saute until onion is tender. (Do not let garlic turn brown.) Stir in potatoes, carrots, stock, salt and pepper and dill. Bring to a boil.
- Reduce heat, cover, and simmer 20 minutes. Stir in salmon chunks, evaporated milk, corn and cheese (if using). Cook until raw fish is heated through and starts to fall apart.