Salmon Chowder In Rice Cooker

This Salmon Chowder is a breeze to whip up in the rice cooker. All you need are some potatoes, carrots, onions, broccoli, and chicken soup stock cubes. After 40 minutes, you’ll have the ideal bowl of seafood chowder. You can serve your Salmon Chowder with country bread, pasta salad, honey-glazed carrots, or garlicky potato wedges.

To make this Salmon Chowder, you begin by cutting the salmon and vegetables into bite-sized pieces. Then, you’ll start the broth in your rice cooker and add the chopped vegetables. After that, you’ll fry the salmon in a separate pan before combining all the ingredients back into the rice cooker for the final cooking stage.

Rice Cooker Salmon Chowder Ingredients

• 1 lb (400 g) Salmon fillet
• Salt and pepper for flavor
• 4 Potatoes
• 1 (1/4 lb / 120 g) Carrot
• 1 Onion
• 1/3 crown Broccoli
• 2 Chicken soup stock cubes
• 3-1/3 cups (800 ml) Water
• 1-2/3 cups (400 ml) Milk
• 4 tbsp Butter
• 4 tbsp Flour
• Finely chopped parsley for garnish

How To Make Salmon Chowder In Rice Cooker

1. Prep the Ingredients: Cut the salmon into large bite-sized pieces and season with salt and pepper. Chop the potatoes, carrots, and onions into bite-sized pieces as well.
2. Start the Broth: In your rice cooker, mix the chicken soup stock cubes with water. Add the chopped potatoes, carrot, and onion. Use the “Slow Cook” setting and cook for 30 minutes.
3. Cook the Salmon: In a frying pan, melt the butter. Coat the salmon pieces in flour and fry them in the pan. Add milk and sauté. Be gentle to keep the salmon’s shape.
4. Combine and Cook: Add the fried salmon and broccoli to the rice cooker. Continue cooking for an additional 10 minutes using the “Slow Cook” setting.
5. Final Touch: Once cooking is complete, season again with salt and pepper if needed. Serve the chowder in bowls and garnish with finely chopped parsley.

Recipe Tips:

• Vegetable Consistency: Chop the vegetables uniformly for even cooking and a consistent texture in every spoonful.
• Salmon Cooking: Lightly flouring the salmon before frying helps to give it a nice crust and prevents it from breaking apart easily.
• Gentle Stirring: Stir the chowder gently, especially after adding the salmon, to keep the fish pieces intact.
• Slow Cooking: Use the “Slow Cook” setting on your rice cooker for a gradual simmer, allowing the flavors to meld together beautifully.
• Seasoning Adjustment: Season the chowder with salt and pepper towards the end of cooking to adjust the flavor to your preference.

Recipe Variations:

• Herb Infusion: Add fresh dill or thyme to the chowder during cooking for an aromatic flavor.
• Creamier Texture: For a richer chowder, substitute half of the milk with cream.
• Corn Addition: Stir in a cup of corn kernels for sweetness and an additional texture.
• Potato Variety: Experiment with different types of potatoes, like red or Yukon Gold, for varying textures and flavors.
• Spicy Kick: Add a dash of cayenne pepper or a few drops of hot sauce for a spicy version of the chowder.

Can I use frozen salmon for this chowder?

Yes, you can use frozen salmon for this chowder. Thaw it completely in the refrigerator before cutting it into pieces. Make sure to pat it dry to remove excess moisture before seasoning and cooking.

Is there a dairy-free alternative for the milk in Salmon Chowder?

For a dairy-free alternative, you can use almond milk, coconut milk, or soy milk in place of regular milk. These substitutes will give the chowder a slightly different flavor but will still provide a creamy texture.

Can I add other seafood to the Salmon Chowder?

Certainly! You can add other seafood like shrimp, clams, or crab meat to the Salmon Chowder for a more varied seafood experience. Add these additional seafood items in the last 10 minutes of cooking to avoid overcooking them.

What To Serve With Salmon Chowder

As a side dish to accompany the salmon chowder, you may serve garlicky potato wedges, honey-glazed carrots, macaroni salad, or country bread. Another great alternative is a cucumber dill salad, which is lighter.

How To Store Salmon Chowder

In The Fridge:

Put the salmon chowder in the fridge in an airtight container, and it will stay good for up to three days. If you want the chowder to keep its texture and taste when refrigerated, let it cool to room temperature first.

In The Freezer:

Although it could change the chowder’s texture, freezing is a possibility. Simply use a container that is safe for your freezer and store it for a month. Remember to defrost in the fridge before reheating.

How To Reheat Salmon Chowder

To warm up your chowder, simply put it in a saucepan and heat it gently over low heat. Give it a gentle stir every now and then to keep it from sticking. Be careful not to boil the dairy, as it can make it separate and change the texture. Simply heat it to your liking.

Check out More Recipes:

• Sponge Cake in a Rice Cooker
• Seafood Paella In Rice Cooker
• Stuffed Kabocha Squash In Rice Cooker