baking · cooking · Dinner

Salmon Chowder and Sweet Potato Biscuits

Kirk was feeling a bit under the weather last night and with a snow storm starting it seemed right for a hot soup and biscuits kind of dinner. The chowder is thin, more a soup, but still hearty so it fills you up. The biscuits were a first time try out, oddly enough they tasted better as they cooled down and with a bit of Brummel & Brown spread on. They do though take a bit longer than a normal biscuit to bake.

I served the leftover chowder over rice for lunch today. And oddity I picked up in college when I waited tables at a lunch café for a Korean woman – she served soup and sandwiches or you could have the soup over sticky rice. To this day it is how I love leftover soup!

(And yes, that is snow behind my lunch!)

Salmon Chowder


  • 2 Tbsp olive oil
  • 1 cup carrots, peeled and chopped
  • 1 cup red potatoes, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, chopped (or 1/2 tsp dried diced)
  • 2 Tbsp all-purpose flour
  • 4 cups lower sodium chicken broth
  • 1 Tbsp onion powder (not onion salt)
  • 1 tsp dried parsley or 1 Tbsp fresh
  • 2 6 ounce cans boneless skinless salmon, drained and flaked
  • 15 ounce can kernel corn, drained
  • 1/2 tsp dried dill weed
  • 2 cups dairy low-fat milk
  • 1/2 cup Parmesan cheese (the can kind)
  • Ground black pepper to taste


In a large saucepan heat the oil over medium heat, add in the vegetables and cook till browning. Add in the garlic and flour, stirring for a couple of minutes. Pour in the broth, stirring, and let simmer till it starts to thicken a bit, with bubbling. Add in the salmon and corn, let heat through. Stir in the milk, turn down to medium-low and let cook till warmed through. Stir in the cheese and pepper to taste.

Sweet Potato Biscuits


  • 1 cup canned yams, drained and mashed
  • 3 Tbsp canola oil
  • 1 Tbsp pure maple syrup
  • 1 Tbsp orange juice
  • 3 Tbsp plain soy milk or dairy milk
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt


Preheat the oven to 400° and mist a baking sheet with cooking spray.

In a large bowl whisk the wet ingredients together. In a small bowl sift the dry ingredients together, add to the wet and whisk till just combined.

Drop 12 equal sized balls onto the prepared baking sheet (a disher helps) and bake for 17 to 22 minutes. You want golden brown and done inside.


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