This salmon chowder recipe is a lightened and brightened version of a classic food that gets a real lift in flavour from chilli and lime.
Easy Slow Cooker Salmon Chowder.
Chowder recipes have a long association with seafaring and seafood, arguably the most famous is the New England Clam Chowder. Often thickened with crackers or biscuits they are a classic winter warmer, but my chowder recipe aims to be lighter and brighter.
I am not talking about a “skinny” chowder, I go heavy with cream and butter, no, my aim is to make a lighter summer chowder.
I love a good bowl of soup and this aims to give the chowder a sprinkle of sunshine.
Of course not thickening the dish with a roux or ‘crackers’ goes some way to achieve that.
But the primary tool to achieve this is a big whack of chili and lime. Two ingredients that when combined, scream summer to me.
How to Cook Soup in a Slow Cooker.
We start this chowder recipe in a pretty common way, by softening carrot, celery, onion and in this case potatoes.
You can not just throw these in the slow cooker, they will not soften down enough in the crockpot alone.
Then we chuck them in the slow cooker for a couple of hours with some fish stock to build the base flavour. It is really important to season well now, then go do something less boring instead.
Then half an hour before serving we add our cream and butter, salmon, chili and lime zest.
It is important to add the salmon in as a whole piece, it helps keep the salmon from overcooking.
I would advise you to use skin on salmon, it helps impart a little more flavour, however, discard the skin when shredding the fish.
All that is left to do is add the lime zest and loads of parsley. Make sure you use lots of parsley, this is an ingredient, not a garnish!
Alternative Cooking Methods.
I am a firm believer that there is no best or single way to achieve anything in a kitchen.
This recipe is cooked in my slow cooker because it is convenient and uses less power than running my stove.
It is easy to change this up and cook it on the stove top, it will not save any time and the methodology is pretty identical.
Simply don’t transfer to the slow cooker and keep in a pan. Then add a lid and cook as per my instructions.
Add all of the other ingredients as I mention in my methodology. The only thing you need to be careful of is keeping that temperature low enough.
You can also do this in a low oven at 110°C or 225°F. Although that makes your kitchen a wee bit warmer and again uses a lot more power!
- 300 g Salmon Fillet
- 100 g Onion
- 75 g Celery
- 50 g Carrot
- 100 g Potato
- 500 ml Fish Stock
- 1 Bay Leaf
- 1 Tbsp Cooking Oil
- 100 ml Cream
- 30 g Butter
- 1 Spicy Red Chili Pepper
- 1 Lime
- Salt and Pepper to taste
- 15 g Fresh Parsley
- Chop the onions, carrots, celery and potato into a 3mm dice.
- Add the oil to a frying pan over a medium heat.
- Fry the chopped vegetables for 10 minutes and cook to soften a little but do not colour.
- Add the fish stock taste and season with salt and pepper. It is important to remember we are adding milk and cream later so over season a little now.
- Pour into the slow cooker, add the bay leaf and cook on low for 2.5 hours.
- Just before the 2.5 hours are up finely chop the chili, removing the seeds.
- Zest and juice the lime.
- Add the cream, butter, chili and lime zest to the soup and stir until the butter is melted.
- Now is a great opportunity to test the seasoning again.
- Then add the salmon fillet and cook for a further 25 minutes.
- Remove the salmon with a slotted spoon and flake up with a knife.
- Return to the slow cooker with the lime juice and chopped parsley then stir and serve.
I use a Scotch Bonnet chili pepper and the removal of the seeds is as much for aesthetics as it is to quell the heat. Feel free to leave them in if you wish.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 796 Total Fat: 58g Saturated Fat: 24g Trans Fat: 1g Unsaturated Fat: 30g Cholesterol: 186mg Sodium: 795mg Carbohydrates: 27g Fiber: 5g Sugar: 8g Protein: 44g