I love salmon. Growing up in the northwest probably has something to do with that. I enjoy salmon so much I could eat it several times a week, but not everyone in my family enjoys it as much as I do.
My favorite way to eat salmon is to grill it or to just cook it in the oven with a little lemon juice, salt, and pepper, but since my family does not enjoy it as much as I do, they prefer if I use it in things like quiches, salmon burgers, salads, or soup. So, those are the ways I usually serve it.
This recipe is easy and less expensive than many salmon recipes because it contains canned salmon. Canned salmon is an easy and more frugal way to incorporate salmon into our diets.
The healthiest way to eat salmon is just to grill, steam, or bake it. I know this soup recipe is not the healthiest way to eat salmon, but it is really good, and fairly healthy because it is a one pot meal. I usually just serve this by itself, but you could also serve this with bread or a salad.
So, how do you serve salmon? I would love to know your favorite way to eat it.
- 3 tablespoons of oil
- ½ onion chopped
- 2 cups peeled diced potatoes
- 1 carrot, peeled and diced
- 2 cups chicken broth
- 14 to 16 ounces of canned salmon, liquid drained off ( I prefer to use the boneless skinless canned salmon because I like it better, but you can use the reg canned salmon also)
- 1 12 ounce can evaporated milk
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup frozen corn
In a large pan cook onion in oil until tender. Add potatoes, carrots, and broth. Bring to boil and reduce heat to simmer. Cover and cook about 20 minutes or until potatoes and carrots are almost tender. Stir in salmon, evaporated milk, corn, and cheese. Cook about five more minutes or until heated through and the corn, potatoes, and carrots are tender. Serve and enjoy!