Slap your Grandma Salmon Chowder

I love Salmon. And I love Soup.  More specifically, I love a good chowder – something about a thick creamy soup with lotsa chunky ingredients makes me smile for hours and hours.  I googled around until I found the best recipe and then modified it a bit. So good it makes you wanna jump up and slap your Grandma.  Or, well, slap something ….

I found the original recipe here

Salmon filet (about 3-4 inches long), OR 2 single serving frozen salmon portions, thawed.
Olive oil
Salt and pepper

Preheat the oven to 450 degrees. Remove skin from salmon (if using fresh filet.) Brush both sides heavily with olive oil and sprinkle the top with salt and pepper. Heat a cast iron skillet on high on the stove. When the skillet is hot, put the salmon in the pan and cook for 2 minutes – do not move the salmon during this time – it will fall apart.. Then flip the salmon over, put the skillet in the oven and bake for 5 minutes. Remove from the oven and cool. Flake into small pieces when cool.

1 medium onion, finely chopped
4 carrots, cut into ¼-inch rings
4 medium red potatoes, unpeeled and cut into ½-inch chunks
1 cup water
2 cups chicken broth
½ teaspoon dried dill
¾ teaspoon salt
Course ground black pepper
2 cups frozen corn, thawed

flaked salmon
1 cup half-and-half

Spray a large soup pot with cooking spray and heat over medium heat. Add onion and carrots and cook, until vegetables are tender (about 5 min.) Add potatoes, chicken broth, dill, salt, pepper, and water. Heat to boiling until potatoes are fork-tender.When potatoes are ready, add corn and salmon to the pot and cook 5 minutes. Stir in half-and-half; heat through, but do not boil. Serve.