Salmon Chowder

My family's been trying to eat more fish lately and we particularly enjoy salmon, so when it went on sale and our weather turned cold (the Canadian Prairies can get pretty chilly even in June!) I decided it was time to try making salmon chowder! What follows is an adaptation of this great recipe, tweaked to better fit my tastes. The original has good bones though plus a lot of great suggestions in the comments, so if you're not liking the sound of something in my recipe go check out the source!

Salmon Chowder

(5 servings)

Ingredients

2 tablespoons of butter

1 medium onion (chopped)

1 stalk of celery (chopped)

4 to 6 cloves of garlic (crushed or minced)

Black pepper (to taste)

Dill (to taste)

Parsley (to taste)

Salt (to taste)

2 cups of cubed potato

1 cup of frozen peas 'n carrots

3 cups of water

Bouillon* (to taste)

Bay leaf

400g / 14oz of salmon (cubed)

1 1/2 cups of whole milk

1/2 cup of sour cream

*I used one and a half chicken bouillon cubes, but to each their own!

Directions

1) Melt the butter in a large pot over medium heat and sauté the onion and celery until tender, then add the garlic and continue sautéing another minute or two until fragrant.

2) Add the seasonings and then a minute later the potato, peas 'n carrots, water, and bouillon, bring to a boil, and then simmer for 20 minutes or until the potato cubes reach your preferred tenderness.

3) Stir in the salmon, milk, and sour cream, bring to a boil, and then simmer for a couple of minutes.

4) Make a slurry with the cornstarch and a little water, then whisk it into the chowder and briefly return everything to a boil.

5) Serve the chowder is or with some baguette, fresh dill, croutons, or other garnishes and sides of your choosing and enjoy!

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