I’m not a big fan of fish. Lately however, I’ve been trying to include it more in my meals and discovered that I actually quite like salmon. I usually have it pan fried with potato-dill-yogurt salad. It’s very nice but it does get old after a while. Some time ago I found this recipe for salmon chowder and after changing it up a bit, it’s a nice alternative.

Ingredients (serves 4)

20 g butter
1 chopped red onion 
2 chopped celery sticks 
2 minced cloves of garlic
160 g diced potatoes
1 diced carrot
400 ml water
1 chicken stock cube
1 vegetable stock cube
a few sprigs of fresh or frozen dill (or 1 teaspoon dry)
400 g salmon (from a tin)
400 g creamed corn (from a tin)
170 g evaporated milk
salt
freshly ground black pepper
crushed chilies (optional)

Melt the butter in a pot over medium heat. Add the onion, garlic and celery and cook until the onion is soft.

Add the potatoes, carrot, stock cubes, water, dill, salt and pepper, bring to the boil and then simmer for about 20 min or until the veg is cooked.

Add the salmon, milk and corn. Cook until heated through. Add the crushed chilies and adjust the salt and pepper if needed.

I don’t add cheese like the original recipe calls for. It just seems weird, especially in the quantity stated. What I like to do is grate a bit of cheddar (or emmental) on top of a few slices of bread, stick them under the grill until the cheese is nicely melted and golden, and serve with the chowder.

Enjoy!