Salmon Chowder

There's something satisfying about fresh fish chowder, and salmon is especially delicious and hearty in this chowder. Fresh salmon is an excellent choice for this chowder, but feel free to use chunks of canned salmon if you prefer; it'll still work. This salmon chowder recipe includes cheddar cheese and a variety of vegetables, including potatoes, peas, celery, and carrots. You can use Yukon gold, red potatoes, or any other potato you have on hand. Serve for a light lunch or dinner with a crusty loaf of bread or some cornbread (gluten-free if you need) and a green salad.

3 Tbsp. butter
½ cup celery, diced
½ cup carrot, diced
¼ cup onion, finely chopped
2 Tbsp. all-purpose flour, unbleached
1⅔ cups chicken broth
2 cups potatoes, diced
12-16 oz canned salmon, flaked
1 cup frozen peas, thawed
2 cups half-and-half cream, or whole milk
2 cups cheddar cheese, freshly shredded
1 Tbsp. fresh parsley, chopped
sea salt
black pepper, freshly ground

Heat butter over medium-low heat. Add celery, carrot and onion and sauté, stirring, for 5-7 minutes, until celery is tender.

Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently.

Cover and simmer, stirring frequently, for 15-18 minutes, or until potatoes and carrots are tender.

Add the salmon and peas; cook, stirring, for 2-4 minutes, or until the peas are tender. Add half-and-half or milk, along with the cheese and parsley. Taste test and season with salt and pepper, to taste.

Cook while stirring until cheese is melted and the soup just begins to bubble.

Serve in a bowl with some crackers.

Makes 6-8 servings.

Variations:

• It's not necessary, but this chowder would taste especially good with a couple of Tbsp. of chopped parsley or chopped chives sprinkled on top, just before serving.
• You can make this recipe gluten-free by using either a gluten-free flour mix or cornstarch instead of the all-purpose flour.
• Swap the cheddar cheese for Monterey Jack, or a peppery Monterey Jack instead.
• If you don't have chicken broth or stock, you can use a fish broth (if you have one) or water instead. The flavor of beef or vegetable stock will be a bit too distracting from the delicate fish taste.
• How to Store Fresh Salmon Chowder: This chowder will keep in the refrigerator in an airtight container for up to 3 days. Because it contains heavy cream, it's not the best candidate for freezing. You can do it, but the texture won't necessarily be the best upon reheating.