This salmon chowder is fast, easy, and OMFG Good.
When feeding 7 people, I usually make enough so seconds or lunches are available. So the following list of ingredients is what I do when I’m making Salmon chowder.
Prep time: 10 Minutes – Cook Time: 25 minutes
- 2 1/2 lb potatoes peeled and diced into bite sized cubed (russets are best because of their starch content)
- 5-6 cups chicken broth (seafood stock is good too)
- salt and pepper to taste
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Small container of heavy cream
- 2 Tbsp Corn Starch mixed into 1/2 cup water
- 1 1/2 lb WILD salmon cubed (wild is better and healthier than farm raised)
- 1 Can whole kernel corn (drain, rinse, drain, repeat)
- 1 Tbsp Dill
- Optional: Butter and Bacon crumbles
- Boil the potatoes in the chicken broth until soft (about 10-12 minutes). Mash a few of the potatoes with a fork maybe 15 or so.
- Add corn, dill, garlic and onion powder and stir.
- Add heavy cream and corn starch water mix , stir and let boil for 1-2 minutes until desired thickness
- TURN IT OFF!!!
- Add salmon and Yep! Stir, but do it gently! cover and let sit for 10 minutes. (Add 2 TBSP of Butter at this point)
- after 10 minutes, remove lid, stir gently and salt and pepper to taste.
- Serve garnished with a little bit of crumbled bacon if desired and enjoy