What to do with Salmon Leftovers:
I made salmon for dinner the other night, but it took longer to cook than expected and Tim had to leave for work before dinner was ready. The result was that I was left with a large amount of leftovers. I decided to see what kind of recipe I could find to use up what was leftover. I came up with this very simple recipe on The Common Room. I was able to whip it up in under half an hour and that included frying up a few strips of bacon for the “bacon bits”.
Homemade Salmon Chowder
QUICK ALASKA SALMON CHOWDER
1 can of salmon (or leftover salmon which is what I used)
1 Tablespoon butter OR margarine
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk (I used 2%)
2 cups frozen hash brown potatoes
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon lemon pepper (I added a bit extra)
2 Tablespoons sherry, if desired
1/4 cup bacon bits (I fried and crumbled fresh bacon)
grated cheddar cheese (optional)
Drain salmon, reserving liquid; discard skin and bones. Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits, top with cheese if desired.
I doubled this recipe and it turned out fantastic. Good flavour and super easy to make. Great served with fresh homemade tea biscuits!
One thought on “Homemade Salmon Chowder”
Mmmmm. this sounds delicious to me. I love salmon and we have it very often. I am going to make this probably next week, but using either coconut milk beverage or rice dream, since I’m allergic to dairy. Thank you so much for this.