salmon chowder

Fish & Seafood

Salmon Chowder

The flavor of this salmon chowder recipe is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctive flavor to the soup. To give this soup a thick, chowder texture, we use instant mashed potatoes, which eliminates the need for heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture.

Ingredients

1 tablespoon neutral oil, such as canola or avocado
⅓ cup chopped carrot
⅓ cup chopped celery
4 cups reduced-sodium chicken broth
1½ cups water
1 12-ounce skinned salmon fillet, preferably wild-caught (see note and tip)
2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
1 1/3 cups instant mashed potato flakes (see note), or 2 cups leftover mashed potatoes
1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
1 tablespoon dijon mustard
¼ teaspoon salt
freshly ground pepper to taste

Directions

Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.