Creamy Salmon Chowder

A creamy salmon chowder that is easy to make and packed with flavor. The salmon is cooked in a flavorful broth made with vegetable broth, water, and herbs, and then flaked into the chowder. The chowder is thickened with a roux made with butter and flour, and then finished with milk and cream. The result is a creamy, flavorful chowder that is perfect for a cold winter day.

This recipe was inspired by a trip to the Pacific Northwest, where I had the opportunity to try some of the region's famous salmon chowders. I was immediately hooked on the creamy texture and rich flavor of these chowders, and I knew that I had to recreate them at home. After some experimentation, I came up with this recipe, which is a close approximation of the chowders I had in the Pacific Northwest. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 cups vegetable broth
• 3 cups water
• 1 pound salmon fillets, skinless and boneless
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, celery, and carrots and cook until softened, about 5 minutes.
3. Add the vegetable broth, water, salmon fillets, thyme, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 10 minutes, or until the salmon is cooked through.
5. Remove the salmon from the pot and flake it into bite-sized pieces.
6. Return the salmon to the pot and bring to a simmer.
7. Serve hot.

Why It Works

• The use of a roux to thicken the chowder gives it a rich, creamy texture.
• The combination of vegetable broth, water, and herbs creates a flavorful base for the chowder.
• The addition of flaked salmon adds protein and flavor to the chowder.
• The use of milk and cream adds richness and creaminess to the chowder.