I’m not a big fan of canned food and there are only a few products for which I am prepared to reach for the can opener. One of them is canned salmon. I can’t say that I love the icky bits inside a can of salmon, but this recipe for a salmon chowder makes the effort to separate the salmon from the yuck worth your while. And since I don’t often make fish because Israel isn’t a great fish country, this is a good way to get a fish dish on the table.
This is a diary soup, and I’ve never tried it with non-dairy substitutes because I’m not sure it will turn out well. But if you decide to try it and it works, please do let me know. But there are enough occasions that call for dairy, and this will impress.
2 cans pink salmon flaked (remove all skin and bones)
2 cups frozen corn
1 jalapeno pepper finely chopped
2 red peppers fine chopped
1 onion finely chopped
4 medium-sized potatoes cubed into bite sized pieces and par boiled for 5 minutes (bring potatoes to the boil in a pot of water and let simmer for 5 minutes or until a fork can pierce the potatoes. Drain.)
2 tablespoons of oil or butter
2 tablespoons flour
5 cups milk
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped parsely
Salt and black pepper
How to do it
1. In a large pot, heat the oil/butter and saute the onion, peppers and jalapeno pepper until soft and the onions are translucent.
2. Stir the flour into the vegetables and then the milk. Cook and stir for a few minutes until it starts thickening slightly.
3. Add the par boiled potatoes, salmon, parsley, lemon juice, salt and pepper and cook it through until hot. If it’s too thick, you can add a little parev chicken stock till you get the desired consistency.
Serves about 6.