Salmon Chowder

This salmon chowder is built from canned salmon, which makes it a pantry-ready soup you can throw together without a trip to the fish counter. The canned salmon goes in with its juice, and that juice is liquid gold: packed with flavor, omega-3s, and the body that makes the broth taste like it simmered for much longer than it did.

Sauteed celery, onion, and green pepper start the base, then potatoes cook in water until tender before the milk, cream, and salmon join the pot. The hour-long simmer on low heat (never a boil) lets the potatoes break down slightly, thickening the chowder naturally while the salmon flakes into the broth.

Butter stirred in near the end adds richness and a glossy finish. A sprinkle of paprika on top gives each bowl a pop of color.

Kitchen Tips

• Remove all skin and bones from the canned salmon before adding. Run your fingers through the meat carefully.
• Do not let the chowder boil after adding the milk and cream. Boiling curdles dairy and ruins the smooth texture.
• The chowder thickens as it sits. If reheating, add a splash of milk to thin it back out.
• Taste before salting. Canned salmon already has salt, and the chowder may not need much more.

Variations

• Add a can of corn kernels for a salmon and corn chowder with extra sweetness.
• Stir in fresh dill at the end for a classic salmon-dill combination.
• Use evaporated milk in place of cream for a lighter version that still feels rich.