Earlier, I had shared a Healthy Clam Chowder Recipe in which I had used Greek yogurt and skimmed milk instead of cream. And likewise for this Salmon Chowder Recipe that I’m sharing today, I’ve made it along the same lines too.
Honestly, I don’t really regard Greek yogurt and skimmed milk as substitutes anymore. Yes, it may be true that they are healthier than whole cream because they contain less saturated fats and calories in comparison. However, after using them for years in my cooking, I feel these two ingredients are truly special in their own ways, particularly the Greek yogurt. When used together, they are able to make ‘creamy’ dishes creamy but without the heaviness or cloyingness. Yogurt has a tangy and appetising flavour that is sure to whet the appetite every time whereas milk lends a more full-bodied flavour.
I know of some home-cooks who are absolutely against the idea of healthy cooking or ingredient substitution as that will affect the authenticity of the dish. Well, instead of thinking “I should/should not use healthier alternatives”, why not look at this from a different angle and embrace these recipes as brand new dishes to create from scratch?
No cream but my salmon chowder was still absolutely legit. And after having this, I wasn’t even missing those chowders that might be too thick or starchy for my liking. Fresh, clean and simple flavours. That’s really what this recipe is all about.
I served my salmon chowder with garlic bread. It was the perfect pairing – exceedingly tasty and moreish. ?
Come on folks, give it a try too! ?
- 1 salmon fillet approx. 300g
- 3 cloves garlic, peeled & finely chopped
- 1 large yellow onion, peeled & diced
- 1 cup frozen peas
- 400ml skimmed milk
- 200g Greek yogurt (at room temperature)
- cornstarch solution (combine 1 1/2 tbsp corn flour with 2 tbsp water)
- 1 tsp olive oil
- salt & freshly ground black pepper
- garlic bread as sides