April Point Salmon Chowder

This superb chowder recipe comes to you from British Columbia’s April Point Resort and Spa, on beautiful Quadra Island. Quite different from yesterday’s Hotsy-Totsy Salmon Soup, the tomato purée and slow-simmered vegetables in this chunky chowder combine to produce a very flavorful broth. Purists will want to make this recipe exactly as April Point does, but if you don’t have a salmon fillet, go ahead and use a large can of salmon, including juice. I compromised, using a fresh salmon fillet and a small can of salmon. The result was magical. This soup is outstanding.

April Point Salmon Chowder:

1 lb. salmon fillet, fully boned (see Note)

2 tbsp. butter

1 carrot, peeled and cut into matchstick-sized pieces

1 stalk celery, diced

2 to 3 medium potatoes, peeled and diced

5 c. fish stock or chicken stock

½ tsp. dried thyme

1 bay leaf

2 tbsp. tomato paste

¼ c. minced fresh parsley

1 tbsp. minced capers

Sour cream, as garnish

Cut fillet into ½-in. cubes; cover and set aside in refrigerator. In heavy saucepan, melt butter over medium-low heat. Add carrot, celery, and potatoes. Cover and allow vegetables to steam in their own juices 4 to 5 min. or until almost tender.  Add stock, thyme, and bay leaf; simmer 10 min. Remove bay leaf before adding salmon cubes and tomato paste. Simmer 5 min. longer, until salmon starts to flake. Stir in parsley and capers. Serve hot, with a dollop of sour cream at the center. Serves 4.

Note: If using canned salmon, keep the bones. They’re a good source of calcium, and will dissolve during cooking.

Assemble ingredients: Salmon, parsley, carrot,
potatoes, celery, stock and dried thyme

Don't forget the capers! They add to this soup's rich flavor

A little tomato paste adds depth to what tastes like
a complex broth - but is actually very easy to make

The finished chowder: Outstanding!