Thai Salmon Chowder

A chowder is a chunky and hearty soup typically consisting of fish or seafood, most commonly clams, bacon, potatoes and milk or cream. It is a popular North American dish, originating from the very first European settlers and each state has it’s own interpretation. New England is the one I just described. Manhattan swaps milk for tomatoes. The more southern states use sweetcorn. Rhode Island uses a clear broth rather than milk or tomatoes and Newfoundland use cod instead of clams. So you can see there are lots of varieties.

This is my own interpretation of a chowder. I use salmon, but you could easily swap it for cod if you prefer. Milk has been swapped for coconut milk to give it that Thai twist and potatoes have been swapped for sweet potatoes. Some may argue nothing like a typical chowder but I follow similar principles when cooking it and I was inspired by several chowder recipes.

Print Recipe
Thai Salmon Chowder
Thai Salmon Chowder
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Thai Salmon Chowder
Instructions
To Prepare:
  1. Peel and dice the onion
  2. Thinly slice the chilli
  3. Peel and crush the garlic clove
  4. Add everything to a large lidded sauce pan with the coconut oil.
  5. Peel and dice the carrot and sweet potato
  6. Make up the stock and measure out the coconut milk.
To Cook:
  1. Heat the pan over a medium heat and occasionally stir the ingredients to stop them sticking.
  2. Once the onion starts to soften, approx 3 minutes, add in the curry paste and stir to coat the ingredients with it.
  3. After approx 30 seconds, when the aroma starts to release, add the carrot and sweet potato to the pan, and fry everything, stirring occasionally for 5 minutes.
  4. Lower the heat and pour in the stock and coconut milk. Bring the mixture to a simmer and then place the lid on the pan.
  5. Set timer for 15 mins and while it is simmering away, chop up the mushrooms and coriander.
  6. Slice the salmon fillets in to large pieces.
  7. Once 15 mins is up add the mushrooms and coriander to the pan and stir.
  8. Place the pieces of salmon on top of the mixture and replace the lid. Leave for another 5 minutes.
  9. Remove the lid and check that the salmon is cooked. It should just be starting to flake easily.
  10. Season the mixture with the lime juice and fish sauce and then serve.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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