Salmon & Broccoli Chowder

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The perfect example of a rainy-day dish.

Preparation time: 10 min.
Cooking time: 5 - 10 min.

Serves: 3


1 7 1/2 oz tin salmon, drained and flaked
1 tbsp. butter
1 small red onion, sliced into rings, then cut in half
1 tbsp. flour
1 tsp. fresh thyme OR 1/2 tsp. dried
2 cups hot milk
1 cup potatoes, cooked and diced*
1 cup broccoli flowers, steamed
1/4 cup grated Parmesan cheese
Fresh chives, sliced for garnish
Fresh ground black pepper

*Commercial canned potatoes may be used. Just drain well.


In a large saucepan over medium-high heat, melt the butter until foam subsides. Turn the heat down to medium and add the onions. Saute the onions for 2 minutes, making sure not to brown them.

Add the flour and stir until the onions are coated. Add the thyme.

Slowly add the milk, stirring constantly, until the mixture is thick and creamy.

Add the salmon, potatoes and broccoli, and heat through. Serve into bowls and sprinkle with Parmesan cheese, chives and pepper.


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