- 1 lb. or 16 oz skinless fresh salmon (1-2 inches slices)
- 3 tbsp butter
- 1 cup diced onions
- 1 cup chopped celery
- 3 minced garlic cloves
- ½ cup diced carrots
- 2 cups sliced potatoes
- 3 cups chicken broth
- 2 cups whole milk
- 2 tsp salt
- 2 tsp ground black pepper
- ½ tsp dried thyme
- 2 tbsp corn-flour
- 1 cup cheddar cheese
- Fresh basil for garnish
- Take a large pan and add 3 tbsp of butter to it over medium-low heat.
- Add 1 cup of diced onions to the butter and sauté until translucent.
- Toss in 1 cup of chopped celery and 3 minced garlic cloves along with a half cup of diced carrots. Stir fry the vegetables thoroughly. You can add any vegetable of your choice.
- Once the vegetables are semi-soft, add 3 cups of chicken broth with 2 cups of sliced potatoes.
- Simmer it for a while and add 2 cups of whole milk. Skimmed milk is not a good substitute here.
- Check for the potatoes, if they are cooked. Add 2 tsp of salt, ½ tsp dried thyme, and 2 tsp of freshly ground black pepper. You can adjust the flavoring according to your taste.
- Add 2 tbsp of corn-flour to a tbsp of water. Make a mixture and gently pour in the soup with constant stirring. Wait until the chowder thickens a bit.
- Take 1 lb. salmon, cut into 1 to 2 inches, remove any brown fats or bones from the fish and add to the simmering pot. Turn the heat to low and cook for another 3 minutes.
- Add 1 cup of cheddar cheese and remove the pot from the stove or turn off the heat. Thoroughly mix the chowder to attain a creamy thick texture.
- Your fresh salmon chowder is ready to be served or you can store it for later use.