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Izzy’s Salmon Chowder: A Hug in a Bowl

There’s a comforting warmth that emanates from a steaming bowl of chowder, a feeling that always takes me back to crisp autumn afternoons spent by the coast. Izzy’s Salmon Chowder, in particular, holds a special place in my heart. I remember the first time I tasted it, a rich, creamy embrace that was both hearty and delicate. It wasn’t just food; it was a memory, a feeling of home, and the delicious culmination of someone’s thoughtful experimentation in the kitchen. It’s the kind of dish that makes you want to gather loved ones around the table, sharing stories and savoring each spoonful.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4-6
Yield: Approximately 6 cups
Dietary Type: Contains Dairy, Fish

Ingredients

This chowder is remarkably forgiving, allowing for a touch of culinary creativity. The measurements provided are a perfect starting point, but feel free to adjust to your liking once you’ve mastered the core recipe.

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 clove garlic, finely minced
3 cups diced potatoes (about 1-inch cubes)
1 cup diced carrot (about 1/2-inch cubes)
1 cup chicken broth
1 cup water
1/2 teaspoon dill seed
1 cup diced zucchini (about 1/2-inch cubes)
1 can (about 6 ounces) salmon, drained and flaked (you can reserve a little liquid if desired)
1 1/2 cups milk
1 can (about 15 ounces) cream-style corn (fresh corn kernels can also be used for an even fresher taste)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish
2 tablespoons butter, for finishing

Equipment Needed

Large saucepan or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Cutting board and knife

Instructions

Bringing Izzy’s Salmon Chowder to life is a straightforward process, with each step building upon the last to create a symphony of flavors and textures.

In a large saucepan or Dutch oven, melt the 1 tablespoon of butter over medium heat. Add the chopped onion, chopped celery, chopped green bell pepper, and finely minced garlic. Sauté this aromatic base for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent. You’re aiming for a gentle softening, not browning, at this stage.
Next, stir in the diced potatoes, diced carrot, chicken broth, water, and dill seed. Give everything a good stir to ensure the dill seed is well distributed.
Increase the heat slightly and bring the mixture to a boil. Once it reaches a rolling boil, reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes. This simmering period is crucial for tenderizing the potatoes and carrots, allowing their flavors to meld with the broth.
After 20 minutes, uncover the saucepan and add the diced zucchini. Continue to cook for another 5 minutes, uncovered, allowing the zucchini to soften slightly but still retain a hint of its fresh crispness.
Now, it’s time to introduce the stars of the chowder. Stir in the drained and flaked salmon, the milk, and the cream-style corn. Gently combine all the ingredients.
Season to taste with salt and freshly ground black pepper. Be mindful of the salt content from the canned salmon and broth.
Continue to cook over low heat for 5 to 10 minutes longer. This gentle simmering allows the flavors to meld beautifully and the chowder to reach its desired creamy consistency. Avoid boiling the chowder once the milk has been added, as this can cause it to curdle.
Just before serving, sprinkle with chopped fresh parsley and place the 2 tablespoons of butter on top of the chowder. The butter will melt into the rich broth, adding a final touch of decadence and a subtle sheen. This is often referred to as “my secret ingredient,” and it truly elevates the dish.

Expert Tips & Tricks

Vegetable Prep: For an even cooking experience, ensure your potatoes and carrots are cut into roughly uniform sizes. This prevents some pieces from becoming mushy while others remain firm.
Salmon Quality: While canned salmon is convenient, using good quality canned salmon will yield a better flavor. If you have access to leftover cooked salmon, that can also be a fantastic addition.
Creaminess Control: If you prefer a thicker chowder, you can mash a few of the cooked potato cubes against the side of the pot with your spoon before adding the milk. Alternatively, a small cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can be whisked in during the final simmering stage to thicken.
Herb Freshness: While dill seed provides a lovely background note, fresh dill can be added in the last few minutes of cooking for a brighter, more vibrant herbaceous flavor.
Make Ahead Magic: This chowder truly benefits from a day or two in the refrigerator. The flavors have more time to deepen and meld, making it even more delicious. Just be sure to reheat it gently over low heat, adding a splash more milk if it has become too thick.

Serving & Storage Suggestions

Izzy’s Salmon Chowder is best served piping hot, in deep bowls that showcase its inviting texture and color. A garnish of chopped fresh parsley adds a welcome pop of green and a burst of freshness. For a truly satisfying meal, serve it with crusty bread for dipping, a simple side salad, or a sprinkle of oyster crackers.

Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. When reheating, gently warm the chowder over low heat, stirring frequently. You may need to add a little extra milk or chicken broth to achieve the desired consistency. This chowder is not generally recommended for freezing, as the dairy can separate and affect the texture.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	425.3 kcal
Calories from Fat		33%
Total Fat	15.8 g	24%
Saturated Fat	8.3 g	41%
Cholesterol	62.9 mg	20%
Sodium	739.7 mg	30%
Total Carbohydrate	53.1 g	17%
Dietary Fiber	5.9 g	23%
Sugars	8.6 g	34%
Protein	21.9 g	43%

Variations & Substitutions

While the original recipe is a masterpiece, there’s always room for personal touches.

Seafood Swap: If salmon isn’t your preference, consider using flaked cod, haddock, or even shrimp for a different seafood profile. Adjust cooking times accordingly.
Vegetarian Option: For a vegetarian version, omit the salmon and increase the amount of vegetables. Consider adding white beans or corn for added heartiness. Use vegetable broth instead of chicken broth.
Herbal Infusion: Experiment with other herbs like thyme or rosemary during the initial sautéing stage to impart a different aromatic dimension.
Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added with the garlic can provide a subtle warmth.

FAQs

Q: Can I make this chowder ahead of time?
A: Yes, this chowder is an excellent candidate for make-ahead preparation. It actually tastes better after a day or two, allowing the flavors to meld.

Q: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

Q: Can I freeze this chowder?
A: It is not generally recommended to freeze this chowder, as the dairy components may separate upon thawing, affecting the texture.

Q: What kind of milk is best to use?
A: Whole milk will provide the richest and creamiest texture, but 2% milk is also a good option.

Q: Can I use fresh corn instead of canned?
A: Absolutely! Fresh corn kernels will add a delightful sweetness and a more vibrant texture. You may need to add them a little earlier in the cooking process if using fresh kernels.

Final Thoughts

Izzy’s Salmon Chowder is more than just a recipe; it’s an invitation to a warm and comforting culinary experience. It’s the kind of dish that nourishes both body and soul, perfect for a chilly evening or whenever you need a comforting embrace. I encourage you to gather your ingredients, embrace the simplicity, and savor the creation of this delightful chowder. Don’t hesitate to share your own creative twists or let us know how it turned out. Happy cooking!

Izzy’s Salmon Chowder Recipe