Hearty Salmon Potato Chowder

This is my very own recipe for salmon chowder. There are many chowder recipes out there, but I wanted a healthier, heartier version. Most recipes call for heavy cream, butter or both. Neither one is in my recipe, but I have a way to still make it thick and oh so good. Some of you may not like salmon. That’s ok. You can make it with crab instead or it would probably even be good with no fish or meat at all, but I prefer salmon. Salmon’s main health benefit is that it is an excellent source for Omega-3 fatty acids. Vitamins A, B and D as well as calcium & iron are also in salmon. My husband really likes salmon and this chowder is his favorite salmon meal. This is a great recipe to make in the Fall and Winter as well, since it is a warm, filling dish. So, here’s to eating healthy, cooler temperatures, and tasty food. And here’s the recipe:

Olive Oil

½ onion, chopped

3 ½ cups chicken broth

1 Russet or Yukon potato, sliced thin (Cut large slices in half.)

1 can whole kernel corn, drained

Fresh ground Black Pepper (to taste)

1 pound salmon fillet, cooked (I buy a bag of frozen filets, so I can have them on hand. I cook mine in the over at 350 for about 20 minutes.)

¾ cup milk

1 can evaporated milk

1 teaspoon dry dill

2 green onions, thinly sliced

½ - 1 cup Idahoan Real Premium Mashed Potatoes (I’ve tried other brands & they just don’t cut it.)

In a large soup pot, sauté onions in a little olive oil.  When softened some, add the chicken broth, potatoes, corn & pepper. Bring to a boil, then simmer 15 minutes, stirring occasionally. Meanwhile, tear apart salmon fillet, checking for bones. Add salmon, green onions and dill. Simmer 10 more minutes. Add milk & evaporated milk. Stir and cook until heated through. Take pot off of heat and add potato flakes a little at a time, stirring well after each addition. Add as much as you like for preferred thickness. Serve with some Ritz crackers on the side. (I like crumbling them up in mine.) Enjoy! :)    Note: Chowder will get thicker as it stands. To test true thickness before adding more potato flakes, let stand 3 minutes and stir, checking thickness.