Salmon Chowder – Fish Soup with Wild Sockeye

Salmon Chowder
Salmon Chowder
Salmon Chowder

I love a seafood chowder, especially a salmon chowder.  A fish soup, at least a creamy one packed with veggies like this one, is a super satisfying meal, especially on a blustery day. It might surprise you if you are a follower here. Because I used canned salmon in this salmon chowder.

This is not just any canned salmon, however. This canned wild sockeye is from Raincoast Trading, which is a company based on the west coast of British Columbia, Canada. Their products are the best seafood coming out of a can that I've ever tried.

It's very important to me to use only sustainable caught wild seafood. So it's exciting to endorse this environmentally responsible company. Please visit their website to find out more about Raincoast Trading. There, you can find out more about what sets this company apart, get recipes, and find out where to buy. You can also buy them on Amazon, which is a great option, too.

Raincoast Trading adheres to the highest sustainability standards when catching, processing and packaging its seafood. There is no bycatch, and no habitat damage involved in their fishing. And then, they pack the seafood with a single-cooked method in natural fish oils, which results in a rich, dense flavour and loads of extra nutrition typically not found in most canned seafood products. I also love that the cans are BPA free.

So, I would not normally make this salmon chowder with canned salmon, but it was extra easy to put together with a pantry item already on hand. And the salmon is truly fresh tasting and delicious, so of course, the soup was, too. Everyone in my house loved it, meaning, I'll be making it again and again.

Makes 6 servings.

Salmon Chowder – Fish Soup with Wild Sockeye

Ingredients

  • 2 tbsp butter
  • 2 stalks celery, chopped
  • 1 leek, trimmed and sliced
  • 1 fennel bulb, trimmed and chopped
  • 2 tbsp fresh thyme leaves
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 2 tsp salt
  • 5 russet potatoes, peeled and cut into 1 inch cubes
  • 4 cups Vegetable Stock
  • 2 cups tomato juice
  • 1  cup heavy cream
  • 2 160 gram can Wild Sockeye Salmon
  • 2 tbsp chopped fresh parsley

Instructions

  1. In a dutch oven or large pot, melt butter over medium heat.
  2. Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
  3. Add thyme, bay leaves, salt and fennel seeds and cook, stirring, for another minute.
  4. Add potatoes, stock, and tomato juice and bring to a boil.
  5. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  6. Remove from heat and stir in salmon (breaking into chunks) and cream.
  7. Heat on medium low until soup is hot but not boiling. Remove bay leaves.
  8. Serve hot, with parsley for garnish.
http://thefoodblog.net/salmon-chowder-fish-soup/

 

Salmon Chowder
Salmon Chowder

This post is sponsored by Raincoast Trading and they have compensated me financially and in product.

This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. #BCBuyLocal

 

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12 thoughts on “Salmon Chowder – Fish Soup with Wild Sockeye

  1. Oh, this looks lovely! I’m so glad to learn the I can buy good canned salmon online, because I live in a rural area with limited selections in the stores.

  2. My local food co-op carries Raincoast Trading products and they’re great. I’m not necessarily against canned products, if they’re good quality (as this company’s good are). It’s nice to have them as pantry back ups. Your chowder proves the point – it looks delicious!

  3. I can’t even tell you how badly I want to eat this. It looks so flavorful and so comforting. It also sounds pretty simple! I’m looking forward to giving this a whirl this winter.

    1. Hi Sandy, you can! One trick to making this a creamy soup, without the cream, is to add some extra potatoes. (Replace the cream with vegetable stock). Then when the potatoes are tender, remove some and puree them. Stir the pureed potatoes back into the soup, and you have a dairy free, but still creamy soup. I hope that works for you and would love to hear back. Cheers!

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