Three Cans and a Plan

Three cans, a carrot, and a celery stalk walk into a bar… what to do… make salmon chowder. Salmon chowder is one of those winter comfort soups that really don’t take too long to whip up. I find that one of the best tips for making thick satisfying cream-based chowders is to cut the potatoes smaller than you normally would. I cut most of the potatoes into smaller than bite-size, but then I take one of the potatoes and dice it into small cubes. This releases much more starch into the chowder that helps to thicken it without adding fat laden cream or butter.

Here’s what you’ll need:

  • 12 ounce can salmon
  • 12 ounce can evaporated milk
  • 1 can corn
  • 1 tablespoons butter
  • 4 Long Island potatoes chopped
  • 1 Long Island potato diced
  • 2 celery stalks chopped
  • 2 carrots, diced
  • 1 onion diced
  • 1 garlic cloved, minced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried tarragon
  • 2 cup of water
  • Sea salt

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic until onions are tender. Stir in water, potatoes, carrots, pepper, salt, and tarragon. Bring to a boil, and reduce heat. Cover, and simmer about half an hour..

Once this base comes together, stir in salmon, evaporated milk, and corn. Go through that can of salmon, don’t just open the can and toss it in. Nope! Go through the salmon and remover and bone or skin that often works its way into these cans. Cook until heated through.

I like to serve this long with pumpernickel bread and an oatmeal stout beer right out of the jug from Blue Point brewery.

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