Salmon Chowder
From: Bruno, Vallee Jonction, Quebec, Canada
Comments: Serve this chowder into large soup bowls, as a soup-meal.
Servings: 6
IngredientsPreparation
  • 2 [7 1/2-ounce / 213-g each] cans Sockeye salmon
  • 2 cups [500 mL] water
  • 2 cups [500 mL] potato cubes
  • 1 cup [250 mL] chopped onion
  • 1 cup [250 mL] celery slices
  • 1 [19-ounce / 540-mL] can tomatoes
  • 1/2 teaspoon [2.5 mL] celery seeds [optional]
  • 3 tablespoons [45 g] butter
  • 3 tablespoons [26.25 g] flour
  • 2 cups [500 mL] milk
  • 1 teaspoon [5 mL] salt
  • 1/4 teaspoon [1 mL] pepper
  • Freshly chopped parsley or chives, to decorate
  • Do not drain, but remove any skin or bones from salmon; reserve in its own liquid.
  • Bring water to a boil into a large casserole before adding potato cubes, chopped onion, celery slices, tomatoes with juice and, if desired, celery seeds.
  • Cover and leave to simmer slowly to soften all the vegetables, for approximately 15 minutes.
  • Mix in salmon along with its liquid.
  • Leave to simmer for 5 to 10 minutes more.
  • Into a medium casserole, prepare a white sauce by melting butter before mixing in flour.
  • Slowly stir in milk and leave to cook really slowly, stirring, until just thickened.
  • Mix into vegetables-salmon mixture.
  • Reheat chowder without boiling, until really hot.
  • Season chowder with salt and pepper before serving, into individual soup bowls, garnished with freshly chopped parsley or chives.