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Butternut Squash Salmon Chowder

Very easy to prepare -- great for cold winter days (and also a good use of freezer burned salmon, if you ever run into that problem).

First the Spousal Special Cheater Version -- maximum impressiveness, minimal work.

  • Empty 1 litre tetrapak of Pacific Foods Organic Butternut Squash Cream Soup into large pot; medium-low heat.
  • Add 1 filet of salmon, cut into 2cm cubes.
  • Add 1 can of corn niblets.
  • Add 1 large carrot, diced finely.
  • Add one-half red onion, diced finely.
  • Add 1 bunch of fresh dill or 1-2 tablespoons dried dill.
  • Cook 30 minutes, until salmon flakes with a fork.
  • Add fresh squeezed lime if you like citrus.
  • Salt and pepper, to taste.

Now the version from scratch:

  • 4 cups of water in a medium pot, on medium-low heat.
  • Peel 1 butternut squash, cut into squares, add.
  • Chop up onions, carrots, corn, 3 sprigs of scallions, dill and add them to the pot.
  • Cover and let cook on a low flame for 30 minutes. Taste and add salt and pepper.
  • Cut up the salmon and add it to the soup, along with the cream.
  • Let cook for another 20 minutes.

Thanks to for the recipe idea.

Butternut Squash Salmon Chowder

Butternut Squash Salmon Chowder


Sooke Fishing Adventures
Phone: 1-250-642-2587

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