Make Ahead

Grad Student's Salmon Chowder

May 15, 2011
4 Ratings
  • Serves 6
Author Notes

This is simple, hearty, cheap, and all the ingredients may just be in your pantry and fridge. It was invented by a desperately broke, food-loving Ph.D. student in the midst of a bleak central Pennsylvania winter. I know, I know...canned salmon? Remember--it's supposed to be dirt cheap! And once it all comes together, you won't be thinking about what's in the recycling bin.

As a postscript...I am getting married in two weeks, and the invention of this recipe 4 years ago cemented a friendship that has since evolved into something more. When I see this recipe, I think about the role good food plays in our lives, and in our histories. This one is dedicated to Grant--for making an honest woman out of me! —passiflora45

What You'll Need
  • 3 tablespoons vegetable oil
  • 2 teaspoons chopped garlic
  • 1/2 cup white or yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1 cup celery diced
  • 1 1/2 cups potato, diced
  • 4 cups chicken broth
  • 1/4 cup tomato paste
  • 1/2 cup fresh or frozen corn kernels
  • 16 ounces canned salmon
  • 8 ounces evaporated milk or light cream
  • 1 teaspoon salt
  • freshly ground black pepper
  1. Over medium high heat, sautee garlic, celery and onion in oil until translucent, about 3-5 minutes.
  2. Add potatoes, tomato paste and broth. Cover, bring to a boil, and reduce heat to medium.
  3. Allow to simmer until potatoes are tender. Add corn, salmon and evaporated milk. Stir gently. After adding salmon and milk, do not bring temperature above simmer. Add salt and pepper to taste. Add more broth as needed the next day. Serves 6.
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