Erratica’s Salmon Chowder with Squash and Corn

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By: @Peacheserratica

(I created this one during one of those “What can I make from the random scraps in my fridge” moments. The amounts of each ingredient are approximate, and you can add or change out any ingredients that suit you.)

"Salmon chowder" by Fixed in Silver is licensed under CC BY-SA 2.0

I created this one during one of those “What can I make from the random scraps in my fridge” moments. The amounts of each ingredient are approximate, and you can add or change out any ingredients that suit you.


INGREDIENTS:

  • 4 cups milk (dairy or non-dairy)
  • 2 cups water
  • 2 Tbsp butter (dairy or vegan)
  • 1 lb salmon (or trout, or cod, whatever you got. I don't recommend tuna, tho)
  • 1/2 of a squash (butternut, acorn, and delicata squash all work well)
  • 1-2 cups cooked corn kernels (I use the “steam in the bag” frozen corn)
  • 1-2 Tbsp minced onion (Dried is fine, fresh is fine, shallots are fine, whatevs)
  • 1/2 tsp dried thyme
  • 1/4 tsp dried dill
  • 1/4 tsp marjoram
  • 1-2 Tbsp cornstarch
  • Salt to taste

DIRECTIONS:

  • Cut the fish into bite sized pieces and set aside
  • Cut the 1/2 squash into sections, remove the rind with a knife, then cut the flesh into bite sized pieces, place it in a microwave safe container with a little bit of water on the bottom, and microwave it in 5 minute increments until the squash is soft enough to bite. 
  • (If you don’t have a microwave, you can boil the squash pieces in a small pan of water, testing often with a fork so they don’t get overcooked)
  • Add the milk, water, and butter to a large saucepan or pot and and turn the burner on to Medium
  • Add the thyme, dill, marjoram, and onion to the pot as the liquid heats
    • I like to add the salt at this stage, but you can do it later when all the ingredients are added if you prefer
  • As soon as the liquid starts to boil, turn the burner to Low so the soup is at a simmer, and add the fish and stir gently until the fish is cooked and starts flaking into smaller pieces
  • Add the squash pieces and cooked corn. Don’t let them cook too long or they’ll get mushy. Unless you like mushy. Hey, you do you, comerade.
  • Put the 1-2 Tbsp of cornstarch into a small bowl, add a bit of cold water (3-4 Tbsp), and mix. Once the cornstarch water is blended, add it to the soup and stir until you see the soup thicken a bit (add more for a thicker soup, less if you like thinner soup) 



Some other ingredients you might enjoy adding to this soup, if you happen have them handy:


  • -2 Tbsp minced sun-dried tomato 
  • -1 cup cooked wild rice
  • -I cup cooked pearl barley
  • -2 cups diced potato
  • -1 cup diced turnip
  • -1 Tbsp bacon bits
  • -1 tbsp minced garlic 

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