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. 🙁
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.
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 🙂
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
A healthier version of the classic American soup that uses salmon and whole milk.
- 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
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.
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.
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.
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.
Serve in individual bowls. Serving size is 1 GENEROUS cup.
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!