Seafood Pantry Chowder

Name: Seafood Pantry Chowder
Cook time: 25 Minutes
Total time: 40 Minutes
Yield: 4 -6
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 1 small onion, diced; 1 large carrot, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 2 tbsp flour; Few strands saffron; 1 tsp fresh thyme leaves (or ½ tsp dried); 2 medium potatoes, peeled and diced small; 4 cups chicken broth; ½ cup cream; 2 cans salmon (213–250g each), drained and flaked; 1 cup cooked shrimp, chopped; ½–1 tsp salt, to taste; ½ tsp black pepper; ½–1 cup corn

Spring cleaning isn’t just for closets. It’s the perfect time to clear out the pantry, the freezer, and all those ingredients you’ve been meaning to use. This chowder came together from exactly that. A couple cans of salmon sitting in the cupboard, some shrimp in the freezer, potatoes in the drawer, and a few vegetables that needed a purpose.

1 tbsp olive oil
1 tbsp butter
1 small onion, diced
1 large carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
2 tbsp flour
Few strands saffron
1 tsp fresh thyme leaves (or ½ tsp dried)
2 medium potatoes, peeled and diced small
4 cups chicken broth
½ cup cream
2 cans salmon (213–250g each), drained and flaked
1 cup cooked shrimp, chopped
½–1 tsp salt, to taste
½ tsp black pepper
½–1 cup corn

Servings 4 -6

Prep Time 15 Minutes

Cook Time 25 Minutes

Total Time 40 Minutes

Instructions

Heat the olive oil and butter in a large pot over medium heat. Add the diced onion, carrot, and celery. Season lightly with salt and cook for about 5 minutes, stirring occasionally, until softened but not browned.
Add the garlic, thyme, and saffron. Cook for 30–60 seconds until fragrant.
Sprinkle in the flour and stir constantly for about 1 minute. It should form a light paste that coats the vegetables. This step builds the body of the chowder.
Slowly pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes and bring to a simmer. Cook for about 10–12 minutes, until the potatoes are just tender.
Add the cream and corn (if using). Simmer gently for 3–5 minutes.
To thicken the chowder naturally, scoop out about 1 cup of the soup, including potatoes and broth. Blend until smooth, then pour it back into the pot and stir. This gives it a creamy texture without making it heavy.
Add the flaked salmon and chopped shrimp. Simmer gently for 2–3 minutes, just until heated through.
Season with salt and pepper to taste. Add a splash of lemon juice or fresh herbs if you like.

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