Salmon Chowder is a favourite soup here in BC. A fish soup, at least a creamy one packed with veggies like this one, is a super satisfying meal, especially on a blustery day.
Yes, I’m Using Canned Salmon
It might surprise you if you are a follower here. Because I used canned salmon in this salmon chowder. This is not just any canned salmon, however. This canned wild sockeye is from Raincoast Trading, which is a company based on the west coast of British Columbia, Canada. Their products are the best seafood coming out of a can that I’ve ever tried.
Look for Sustainable Seafood
It’s very important for me to use only sustainably caught wild seafood. So it’s exciting to endorse this environmentally responsible company. Please visit their website to find out more about Raincoast Trading. There, you can find out more about what sets this company apart, get recipes, and find out where to buy. You can also buy them on Amazon, which is a great option, too.
Raincoast Trading adheres to the highest sustainability standards when catching, processing and packaging its seafood. There is no bycatch, and no habitat damage involved in their fishing. And then, they pack the seafood with a single-cooked method in natural fish oils, which results in a rich, dense flavour and loads of extra nutrition typically not found in most canned seafood products. I also love that the cans are BPA free.
Use What’s On Hand in the Pantry
So, I would not normally make this salmon chowder with canned salmon, but it was extra easy to put together with a pantry item already on hand. And the salmon is truly fresh tasting and delicious, so of course, the soup was, too. Everyone in my house loved it, meaning, I’ll be making it again and again.
Salmon Chowder – Using Canned Salmon
- 2 tbsp butter
- 2 stalks celery chopped
- 1 leek trimmed and sliced
- 1 fennel bulb trimmed and chopped
- 2 tbsp fresh thyme leaves
- 1 tsp fennel seeds
- 2 bay leaves
- 2 tsp salt
- 5 russet potatoes peeled and cut into 1-inch cubes
- 4 cups vegetable stock
- 2 cups tomato juice
- 1 cup heavy cream
- 12 oz canned salmon (2, 6 oz cans)
- 2 tbsp chopped fresh parsley
- In a dutch oven or large pot, melt butter over medium heat.
- Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned.
- Add thyme, bay leaves, salt and fennel seeds, and cook, stirring, for another minute.
- Add potatoes, stock, and tomato juice and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Remove from heat and stir in salmon (breaking into chunks) and cream.
- Heat on medium-low until soup is hot but not boiling. Remove bay leaves.
- Serve hot, with parsley for garnish.
This post is sponsored by Raincoast Trading
This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. #BCBuyLocal