Chowder or thick salmon soup with corn

You don’t have to limit fish soup to Christmas. This is a healthy, tasty and interesting one, similar to the thick American soup called chowder, in which we also find sweet, slightly crunchy corn. It creates a very tasty combination with seafood and fish.

6 servings

45 minutes


preparation process

  1. Heat the butter in a large, heavy-walled saucepan and sauté the chopped celery, onion, bell pepper, and crushed garlic until the vegetables are tender.

  2. Pour broth, add chopped potatoes, grated carrots, salt and pepper and bring to a boil.

  3. Reduce heat and simmer soup for 30 minutes. Then mix corn with cream and salmon cut into pieces and cook for a short time. Salt and pepper to taste and sprinkle with dill sprigs.

The first type: Celery stalks are classically used in flour, which have a milder taste and the stalks are beautifully tender and crunchy. However, it is also fibrous, so pull the fibers off the surface with the tip of a knife and your thumb toward the trailing base and then snip off the petioles.

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