How To Make Fish Chowder-A Lighter Version

Grandma Bobbie Before Cancer

The year 2010 was a stormy time for our family. Complications from hip surgery forced me to leave a job I loved, poor choices made by our son caused him to become incarcerated, and this was the year we found out Grandma Bobbie’s cancer had returned; this time with a vengeance. 

Surgery wasn’t an option. 🙁 

Grandma Bobbie Fall of 2009

Our peaceful home was suddenly turned inside out; our happy little family would be forever changed. Darkness seemed to surround us.

 

“IN OUR OWN STRENGTH, WE LACK SUFFICIENT RESOURCES AND ABILITIES TO MEET LIFE’S CHALLENGES. SO GOD PROVIDES WHAT WE NEED.”

The light of Jesus shines brightest during the darkest storm. When it seemed as though we would drown, His light became a shining beacon beckoning us into His loving arms. At times we could easily see His light, and other times, it was just a warm glow. But it was always there.

Grandma Bobbie With Her Children 2012

Fast Forward To 2013    

My hip had healed, our son was home and getting his life on track, and Mom’s cancer had progressed to the point where Hospice was called in.

By this time, it was difficult finding foods Grandma Bobbie would eat. I chose menus based on her likes and dislikes. If Mom would eat it,  we ate it–even if it wasn’t a family favorite. We ate what she ate 🙂

Joshua and Grandma Bobbie Christmas 2013
Grandma Bobbie Helping With The Christmas Cookies 2013
Grandma Bobbie Cookie Decorating 2013
Grandma Bobbie Doing What She Loved 2013

 

 

 

 

 

 

 

 

 

As a teacher, I often received gifts from my students. That year I was given a slab of wild caught salmon. Since Grandma Bobbie loved salmon, my son decided to make a fish chowder with it. In honor of Grandma Bobbie, who lost her battle with cancer on January 13, 2014, I’d like to share Joshua’s recipe today.

Let’s Get Cooking

 

 

 

 

 

Fish Chowder

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 330 kcal
Author: Joshua

A healthier version of the classic American soup that uses salmon and whole milk.

Print

Ingredients

  • 2 pounds wild caught salmon cut into 1 inch pieces
  • 2 large potatoes peeled and diced into 3/4 inch pieces
  • 1 small onion diced
  • 2 cloves garlic crushed and chopped
  • 2 tbs unsalted butter
  • 1 tbs olive oil
  • 1 tbs Worcestershire sauce
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp dried dill
  • 2 stalks celery with the leaves chopped
  • 3 cups bone broth you can use chicken stock
  • 3 medium carrots scrubbed and unpeeled
  • 1 pound fresh green beans cut into bite sized pieces
  • 1 14 ounce can corn drained
  • 4 tbs flour you could use the thickener of your choice
  • 3 cups whole milk

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil and lightly grease. Place salmon pieces on prepared pan and season with salt and pepper to taste. Bake until the fish is cooked, 30-35 minutes. (The salmon used in this recipe was cut into thick chunks, you will need to adjust your time if you have smaller chunks.) The salmon should be opaque (not translucent when it's raw) and should break easily into flakes when you nudge it with a fork. When fish is done, remove from oven, cover,and set aside.

  2. Place potatoes, carrots, beans, Worcestershire sauce, and bone broth in a large pot or Dutch oven. Cook over medium heat until vegetables are tender, about 45 minutes. 

  3. About 15 minutes before vegetables are done, prepare your "cream" sauce. Heat medium sauce pan over medium heat. Add oil and swirl. Saute onions, garlic, and celery until tender, about 2-3 minutes. Lower heat and add butter. Heat until butter melts. Add the flour and whisk constantly until smooth, about 2 minutes. Whisk milk slowly into the flour mixture. Add the dill and salt and pepper to taste. Raise the heat and bring to a slow boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.

  4. Remove from the heat; add to the vegetable mixture and stir gently to combine. Then add fish and corn, stirring gently. Heat over low heat just until fish and corn are heated through, about 25 minutes. DO NOT BOIL.

  5. Serve in individual bowls. Serving size is 1 GENEROUS cup.

Recipe Notes

The season measurements are meant as a reference point; taste and adjust spices according to your personal taste.

Cod would also work well in this recipe.

 

This soup is packed with so much fish and vegetables, it can easily stand on its own; however, a simple tossed salad would work well as a side.

If you have questions or comments, please leave them below. I love chatting with my guests. 

Thanks for stopping by!

Kathy

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Author: Kathy

Hi! Welcome to In Abbas Kitchen! I would love to sit with you at my dining room table, getting to know you while we sip hot cups of tea and nosh on slices of warm banana bread. However, since that won't be possible, I'll settle on letting you get to know me.I am passionate about loving God with all of my heart, mind, body, and soul. I love to laugh at myself and with people. I believe laughter is contagious, and it establishes a sense of connection between two people. I love heart-to-heart chats with friends and loved ones because I believe transparency is the foundation of all meaningful relationships. I believe in the power of prayer; God listens. I try to see the good in people, even if I am the only one who can see it. I enjoy food; my food philosophy is to eat clean, whole foods while maintaining proper portion control. I work hard to maintain a realistic balance between healthy salads and not so healthy coffee mocha chunk ice cream. :) I believe moderation is the key to creating lasting healthy eating habits.At In Abba's Kitchen, you will find healthy recipes, Bible studies designed to inspire you to grow in your faith, ideas for wholesome living, and product reviews for my favorite kitchen tools and foods I use. You will also find my weight loss story.Although weight loss is not the basis of this site, it is a major component of my life. My weight loss journey has inspired the creation of this site, and it has given me a new found freedom and confidence. My desire is to walk with you on your journey, helping you with your weight loss struggles, inspiring you to grow in your faith, and helping you to find freedom from the things holding you back from being all you were meant to be.

2 thoughts on “How To Make Fish Chowder-A Lighter Version”

    1. Hi Darlene,
      Thanks for stopping by! Grandma Bobbie loved it; she asked for seconds! When you try it, come back and let me know how you liked it.
      Blessings!
      Kathy

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