Salmon chowder is one of those soups that you don’t think to make often but when you do, you’ll wonder why because it’s depth of flavour gives you that cozy, fuzzy feeling that keeps you warm all day long.
I had one large salmon fillet in the fridge and wondered what to do with it. After searching around I realized I had all the ingredients to make a chowder but I was determined to keep it on the light side. I love being able to find ways to make things super flavourful without piling on the calories. Besides that, my body doesn’t care for rich creamy soups and when I indulge I feel like I ate a bag of rocks, ha!
You can make this chowder in under 30 minutes and it has all the nutrients of a full dinner in it. The kids will get their needed nutrients and you won’t have a big mess in the kitchen.
Get your salmon frozen and on sale and you’ve got a super budget-friendly meal as well.
Are you a fan of chowders? I’d love to see what kind you’re making. You know how nosy I am – share your photos with me on Instagram. Just hashtag #simplyfreshdinners so we can see your beautiful creations. Cheers!
Quick, Low-Cal Salmon ChowderPrint Recipe
- 1/2 pound new potatoes, halved, skin left on
- 2 cups reduced-sodium vegetable broth
- 1/2 cup fresh or frozen corn
- 1/2 small onion, chopped
- 2 stalks of celery, diced
- 2 garlic cloves, minced
- 1 jalapeno pepper, sliced
- 2 cups flaked salmon fillet
- 1 tablespoon cornstarch
- 1/2 cup 2% or whole milk
- 1 1/2 cups of fresh spinach, chopped
- handful of fresh chives, chopped
- freshly ground black pepper
Preheat oven to 400F
In a large pot, combine potatoes, broth, corn, onion, celery, garlic and jalapeno pepper and bring to a boil. Reduce heat to medium low, cover and simmer for 10 minutes.
Meanwhile, salt and pepper salmon and place on parchment paper or tin foil on baking sheet. Cook for 8-10 minutes, depending on the thickness. Using a fork, break into bite sized pieces.
In small bowl, combine cornstarch and milk, mixing well. Add to pot with salmon and bring to a boil for 2 minutes, stirring frequently.
Place a small handful of chopped spinach in the bottom of each bowl and spoon soup over top. Top with fresh chives and freshly ground black pepper.