Creamy Salmon Chowder

Creamy Salmon Chowder


5 people made this

A great creamy fish chowder which is equally good with salmon or trout. Make sure to cut the potatoes fairly small.


Serves: 4 

  • 2 tablespoons oil
  • 1 onion, minced
  • 150g carrots, grated
  • 300g tomatoes, peeled and diced
  • 4 cups (1 litre) water
  • 500g potatoes, diced into small cubes
  • salt, to taste
  • 300g fresh salmon or trout
  • 2 cups (500ml) cream
  • fresh herbs (e.g. parsley, dill), to garnish

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat the oil in a saucepan and fry the onion until starting to soften. Add the carrots and fry a few minutes more. Add tomatoes and fry until starting to soften.
  2. Add the water and bring to the boil. Add the potatoes and a little salt and cook 5-7 minutes.
  3. Add the salmon and cream. Simmer until potatoes are tender, 3-5 more minutes. Check the seasoning and add more salt if necessary. Serve with fresh chopped herbs to garnish.

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