Sometimes you just get in the mood for a good chowder.
If you have been following any of my recent articles, you might know that I was just up in the Mansitee, Michigan area doing some salmon fishing. If you have never been up in that area before, king salmon flood the river system on their way to spawn every fall, and become an exciting challenge for fishermen in the meantime.
This recipe includes an actual king salmon that was kept from that trip, so fortunately for me, it was very fresh.
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By no means does king salmon have to be the fish of choice for this chowder. I have used catfish, perch, and some ocean fish as well. The way this salmon chowder is prepared, even somebody who doesn’t particularly care for fish, will probably go back for seconds.
King Salmon Chowder
- Fresh caught fish fillets, cubed into small chunks
- Chopped onions, potatoes, carrots, and celery
- 1 can of creamed corn
- 1 can of evaporated milk
- chicken broth
- fresh garlic, fresh dill, and pepper
- shredded cheese
Just like most of my recipes, this one really comes together fast. To start things off, add about 3 tablespoons of butter to a large soup pan. Melt the butter and add in the chopped onions, carrots and celery and cook until they are tender. I can’t really tell you how much of the veggies to add since I tend to like my salmon chowder with more veggies than my wife, but she likes more than some other people. Just use your own discretion to your taste.
Next, add several diced potatoes. Often times I will add more butter at this point and fry the potatoes with the other veggies until they begin to brown. If that is your choice too, after they are browned, add in the fresh garlic to the center of the pan and cook until the garlic begins to release it’s aroma. At the point, add in the can of creamed corn, about two cups of chicken broth, and the fresh dill. I used a healthy handful of fresh dill. The more dill you add, the stronger the flavor. Bring all of this to a simmer for about 15 to 20 minutes.
Add in the cubed fish, raw, and allow the fish to cook in the simmering chowder for several minutes. Finally, add in the can of evaporated milk and stir frequently so as it doesn’t burn.
Stir in a few handfuls of shredded cheese at the end as well as pepper to taste, and enjoy!
For most of my recipes, I do not like to include the actual measurements of the ingredients that I used. Just like the outdoors, cooking is an adventure. Find your own methods and ingredients that makes this recipe your own. It will taste that much better in the end anyways.