Description
A comforting and creamy salmon chowder that is easy to make and full of flavor. This hearty soup is perfect for a cozy night in or to impress guests with its delicious taste.
Ingredients
Scale
For the Chowder:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium Yukon Gold potatoes (peeled and diced)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 oz skinless salmon fillet (cut into bite-sized pieces)
- 1/2 cup corn kernels (fresh or frozen)
- 1 tablespoon chopped fresh dill or parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the onion, garlic, carrots, and celery and sauté until softened, about 5 minutes.
- Cook Chowder: Stir in the diced potatoes, broth, milk, cream, thyme, salt, and pepper. Bring to a gentle simmer and cook for 10–15 minutes or until the potatoes are tender.
- Add Salmon: Add the salmon and corn and simmer for another 5–7 minutes, or until the salmon is cooked through and flakes easily.
- Adjust Seasoning: Taste and adjust seasoning if needed. Remove from heat and stir in fresh dill or parsley before serving, if desired.
Notes
- You can substitute canned salmon (drained and flaked) in place of fresh salmon for convenience.
- To lighten the chowder, use all milk and skip the cream.
- Serve with crusty bread or oyster crackers for a hearty meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
