Quick Salmon Chowder: Comfort in 30 Minutes

This quick salmon chowder recipe is designed for those busy evenings when you crave a complete and comforting meal in under half an hour. Relying on simple ingredients and a straightforward cooking process, it guarantees a flavourful result without demanding long waits or complex steps. The harmonious blend of tender salmon, creamy potatoes, and sweetcorn, enriched by a smoky touch of bacon, creates a balanced profile that satisfies the palate and warms the soul, making it a reliable option for your everyday dinner table.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Difficulty: Easy
• Serves: 4

Ingredients

• 3.5 oz (100g) diced smoked bacon
• 2 tbsp butter
• 2 spring onions, white and green parts separated, finely chopped
• 1 celery stick, finely chopped
• ½ red pepper, deseeded and finely chopped
• 2 garlic cloves, finely minced
• Fine salt, freshly ground black pepper, a pinch of sweet paprika
• 2 tbsp plain flour
• 17 fl oz (500ml) whole milk
• 12 fl oz (350ml) vegetable or chicken stock
• 7 oz (200g) frozen sweetcorn
• 1 medium potato (approx. 7 oz / 200g), peeled and cut into ½ cm cubes
• 14 oz (400g) skinless fresh salmon, cut into 2-2.5 cm cubes

Method

1. In a large Dutch oven or casserole dish, cook the diced bacon over a medium-low heat until crisp and golden, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on kitchen paper.
2. In the same bacon fat (or adding the butter if needed), melt the butter. Add the white parts of the spring onions, celery, and red pepper. Cook for 3-4 minutes until the vegetables are slightly softened.
3. Stir in the minced garlic, salt, pepper, and paprika. Cook for 1 minute, then add the plain flour and stir well for another minute to create a roux.
4. Gradually pour in the milk and stock, whisking continuously to prevent lumps. Bring to a gentle simmer, then add the potato cubes and frozen sweetcorn.
5. Reduce the heat and let it simmer for 8-10 minutes, or until the potatoes are tender.
6. Gently add the salmon cubes to the pot. Let them cook for 3-5 minutes, or until the salmon is opaque and cooked through. Taste and adjust for salt and pepper.
7. Serve the chowder hot, garnished with the reserved crispy bacon and the chopped green parts of the spring onions.

Serving & Leftovers

This chowder is best served hot, perhaps with crusty bread or fresh rolls. Leftovers store well in an airtight container in the fridge for 2-3 days. Reheat gently over a low heat, adding a splash of milk or stock if needed to restore consistency.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Embracing dishes like this quick salmon chowder, easily made in minimal time, unlocks a broader culinary repertoire. Exploring similar recipes that champion speed and simplicity can transform your daily cooking experience, offering delicious, stress-free solutions for any occasion.