Salmon Butternut Squash Corn Chowder

Salmon Butternut Squash Corn Chowder with Dill - Seriously Soupy

Salmon Butternut Squash Corn Chowder - Seriously Soupy

This week I wanted to make a corn chowder, but instead of using potatoes and bacon, I decided to use a butternut squash I had lying around. Hardly a traditional chowder, I really wanted to experiment with a less watery soup and one whose ingredients weren't all blended together (there as been a lot of that lately). I read about a salmon chowder in "The Soup Bible" and I liked the idea of a creamy fish soup. I decided to use carrots, corn, tons of dill and of course butternut squash. Thanks to the fresh dill, scallions and onion, I found that the recipe didn't need that much seasonings -- only some salt and pepper -- that resulted in a sweet soup that became another favorite of mine. It was also nice to test out butternut squash in a different recipe other than as an ingredient in my all-time favorite soup -- puree of butternut squash. I hope you enjoy this one; it definitely a great hearty meal-like soup for those cooler days ahead.

Butternut squash ready for soup

Salmon Butternut Squash Corn Chowder

Ingredients:

4 cups of water

1 butternut squash, peeled and cut up into squares
1 fillet of salmon, cut up
1 large carrot, cut up
1/4 cup of heavy cream
1/2 red onion, chopped up
3 ears of corn 
Bunch of fresh dill
2-3 sprigs of scallions, cut up
pinch of salt and pepper, to taste

Cutting up corn for the chowder

Salmon for the chowder

Directions: 
Pour water into a medium-size soup pot and start boiling on a low flame. Chop up the onions, butternut squash, carrots, corn, along with the scallions and 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, taste again and enjoy!

How do you make your chowder?

Seriously Soupy Serena

Salmon Butternut Squash Corn Chowder