So hopefully you had a chance to make the delicious grilled salmon that I told you about on Wednesday. I promised a recipe that would allow you to use that left over fish. I am not a big one for reheating fish…it’s yucky in my mind. But I will use left over salmon for my salmon chowder. If you aren’t going to make this right away, freeze your salmon. It works just fine. I really am about easy cooking with a touch of gourmet, if that makes sense.
The original recipe called for you to cook the chowder on the stove-top, but I just throw everything into a crockpot. I am too crazy at night to stand at the stove and stir chowder. Again, I’m all about easy.
- 1 cup of cooked salmon (you can use canned salmon, just drain)
- 1/2 cup chopped onions (onions are another thing you can freeze, if you are using them to saute or cook with. I chop up an entire onion.)
- 1/2 cup celery
- 1 garlic glove, finely minced
- 2 tablespoons butter
- 1 cup diced potato ( I use golden or red so I can leave the skins on)
- 1 cup diced carrots
- 2 cups chicken broth
- 1/2 teaspoon thyme
- 1/4 teaspoon ground pepper
- 1/2 cup broccoli (optional, I have made the chowder with and without. Both ways are good)
- 1 (13 oz) can evaporated milk
- 1 (10 oz) package frozen corn kernels, thawed (if you are using the crockpot, just throw them in frozen)
- Minced parsley
1. Drain and flake the salmon (reserving the liquid)
2. Saute onions, celery, and garlic in margarine. Add potatoes, carrots, salmon liquid, chicken broth, and seasoning. Cover and simmer for 2o minutes. Add broccoli and cook for 5 minutes. Add the flaked salmon, evaporated milk and corn, heat thoroughly. Sprinkle with minced parsley to serve.
1. Flake leftover salmon. Place in crockpot with onions, celery and garlic. Add potatoes, carrots, salmon liquid, chicken broth, corn, brocolli (note it will become the texture of brocolli chedder soup) and seasoning. Cook on low for 4-6 hours (or until you get home). Add evaporated milk. Serve.
My way is so much easier.