Somehow I wound up with a freezer full of salmon. I have no idea exactly how it happened except that every time I went to the store I would come home with a package of salmon only to discover that I had bought a package last time. This happened like 3 or 4 times in a row! I was totally fine with that though because salmon is perhaps my favorite fish, and Jordan likes it too so double bonus =). But unfortunately he doesn’t really like soups, so when I said I was cooking salmon chowder he was doubtful. I made a believer out of him though (After I omitted the corn, of course. He won’t touch anything that has corn mixed in – weirdo!). This is another quick and easy recipe – you can whip this up in about 20 minutes, which is totally doable, right? Even after a long day. Enjoy!
1 medium chopped potato
1/2 medium onion, finely chopped
1/2 cup sliced mushrooms
1/2 tsp garlic powder
14 oz. can fire roasted diced tomatoes
1 1/4 cups vegetable stock
1 tbsp heavy cream
1/2 cup light sour cream
1 tsp dried dill
1 tsp dried parsley
1/2 lb wild salmon, cut into about 2″ pieces
1. Heat 1 tablespoons extra virgin olive oil in a large soup pot over medium heat.
2. Add potatoes, onions, and mushrooms. Saute until vegetables are starting to soften.
3. Add garlic powder and continue to stir for one minute. Add about a half cup of stock and simmer until most of the liquid has cooked off.
4. Stir in tomatoes, remaining stock, cream, sour cream, parsley and dill and bring to a low simmer. Season with salt and pepper to taste.
5. Add salmon and cook until just cooked through, about 5 minutes.
6. Garnish with parsley or dill. Serves 2-3
*adapted from Yummy Mummy