North West Salmon Chowder (lactose free)

The Rainy Season is here in the Great Northwest! Its beginning to feel like we should be swinging from the vines in the rain forest! What better way to warm up than a steamy bowl of Salmon Chowder!

A great afternoon, soup simmering and a bit of quiet time to study His Word.

This isn’t quite a recipe so much as a jumping off point for you to get some inspiration for your own chowder:

Heat up a TBSP of oil, dice up some potatoes, carrots, onions and celery…..I usually do about 1.5 potatoes per diner and add to the pan. Put a lid on and let the veggies soften.

add 1/2 cup of flour to the veggies, this will coat them and act as the thickener.

sprinkle in some oregano and thyme, add chicken stock, enough that your veggies are swimming a bit, bring to a boil, turn down the heat to simmer, put a lid on and let simmer for 12-15 minutes. The potatoes will soften and help make your chowder creamy.

add cubed salmon, I used a 1 pound fillet.

put the lid back on and let cook for 20-30 minutes, stirring occasionally so it doesn’t scorch. Taste the chowder and season with salt and pepper. I actually brought mine up to a lively simmer, then put the lid and put it in my oven at 175 degrees and ran into town to pick up my son from physical therapy. Its about an hour drive (give or take) round trip. We came home to a wonderful hearty soup, that pushed the gray, wet, rainy day into the back ground. We gathered around the table, shared the day’s events and served the soup with a crusty whole wheat Italian herb and garlic bread.

stay dry!

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About wannebechef

I am a mom of 3 home schooled kids, wife of 19 years, head chef/manager of cafe and a personal chef and event planner.
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