salmon chowder

Salmon and Chorizo Hearty Chowder

Salmon and chorizo chowder is perfect for this time of the year. Packed with healthy summer vegetables and a creamy broth. Plus, the heart-healthy goodness of B.C. Salmon, fresh all day, every day. As summer winds down to an end, and cool fall days gently slip in, we yearn for a few more hot and sunny days. But alas, this is Vancouver and so we need chowder. Lean into the cool days of fall with this summery bowl of heartwarming chowder.

 Salmon and Chorizo Hearty Chowder

salmon chowder
salmon and chorizo hearty chowder
Salmon and Broth (6-8 servings)
  • 3 lb. (1.5 kg.) salmon fillet, cut into 2-inch cubes
  • ½ teaspoon grated lemon peel
  • 2 sprigs thyme
  • 3 cups water
  • 3 cups white wine
  • salt and pepper to taste
  • Chowder
  • 2 Tbsp. Olive Oil
  • 1 whole dry cured chorizo, finely diced (sub with bacon if preferred)
  • 1 medium onion, thinly sliced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup sweetcorn kernels
  • 2 celery ribs, chopped
  • 3 cups diced potatoes
  • 2 cups chopped carrots
  • 6 cups salmon broth
  • 1 cup cream cheese
  • 1 cup milk
  • 3 Tbsp. flour (substitute with gluten-free flour)
  • 2 Tbsp. minced green onions
  • 2 Tbsp. minced parsley
Salmon and Broth:
  • In a large stock pot, add the salmon cubes, lemon peel and thyme. Cover with the water and wine, add salt and pepper to taste. Bring to a simmer over medium heat, simmer gently for 3 more minutes. Remove from the stove and cool. Remove the salmon to another dish and keep for the chowder.
  • Reserve the liquid in another bowl.
  • In the large stock pot, heat the olive oil, sauté the chorizo until crisp. Remove and save for the finish. Add the onions to the chorizo-flavoured fats and cook until caramelized.
  • Add the broccoli, cauliflower, corn, celery, potatoes and carrots, and sauté until tender. Add the 6 cups salmon broth and bring to a simmer. Reduce the heat and simmer for another 15 minutes.
  • Add the cream cheese and stir in well to a smooth broth.
  • Mix the flour with the cup of milk into a smooth paste, pour into the simmering broth and stir well until smooth again. Heat until thickened.
  • Gently stir in the salmon and chorizo and allow them to heat through. Add more salt and pepper if needed. Remove from the heat to serve.

Divide the chowder into 6-8 bowls, top with green onions and parsley. Serve with thick slices of sourdough bread. Grab a spoon, and dig into this tummy-warming fall dish.

Let us know if you like it!


Related Links:

Salmon and Dill Cream Caribbean Patties

BBQ Farm-Fresh Salmon, one-pan and two-steps.




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