I’m not usually a fish-and-dairy person, but I really like the combination in this soup. You can also use canned tuna, or dispense with the fish altogether and use other protein, or none at all. The chowder is good on its own. A good substitute fish broth is clam juice. I usually buy one, 8 oz jar of it and add an equal amount of water. For the greens, spinach, tat soi, and arugula can go in at the end, but heartier greens should go in with the potatoes.

2 small or 1 large can(s) salmon
2 T butter or oil, or a combination
1 c chopped onion
1 c peeled, chopped celeriac
1 – 2 cloves garlic, minced
1 c diced potatoes
1 c diced carrots
2 c fish, vegetable or chicken broth, or water
1 t dill, or other dried herb, or a combination
black pepper, to taste
salt, to taste, optional
4 c chopped greens
2 c whole milk
minced parsley or cilantro, for garnish, optional

1. Drain salmon, reserving liquid. Flake salmon. Reserve.

1. In a soup pot or Dutch oven, melt butter or heat oil. Add onion, celeriac, and garlic and sauté until softened, about 5 or 6 minutes. Add potatoes and carrots (and hearty greens) and stir to combine. Add the broth, reserved salmon liquid, and seasonings. Bring to a simmer, cover, and cook for about 20 minutes, until vegetables are tender.

2. Add spinach or other such greens, reserved salmon, and milk. Cook until greens are wilted and the salmon and milk are heated through. Don’t let the milk boil, stop it just at the simmer. If the greens aren’t wilted to your liking, just remove the pot from the heat, cover, and let sit for 5 more minutes. Serve, sprinkled with fresh herb, if you like.