Salmon Chowder
This creamy Salmon Chowder is a comforting and flavorful dish that combines tender salmon, hearty vegetables, and a rich broth. Perfect for chilly days or as a satisfying meal any time of the year.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 wooden spoon
Ingredients
- 1 lb fresh salmon fillet, skin removed and diced
- 2 cups chicken or vegetable broth
- 2 cups milk For added richness, you can substitute some of the milk with heavy cream.
- 2 medium potatoes, peeled and diced About 2 cups when diced.
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 cup corn Fresh, frozen, or canned.
- 1 tsp dried dill
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil or butter
- as needed Fresh parsley, chopped For garnish.
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion, celery, and minced garlic. Sauté for about 5 minutes until the vegetables are softened.
- Add the diced potatoes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring to a boil.
- Reduce heat to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Stir in the corn, dried dill, salt, and black pepper. Cook for an additional 5 minutes.
- Add the diced salmon and pour in the milk. Stir gently to combine and cook for another 5 minutes, or until the salmon is just cooked through.
- Taste and adjust seasoning if necessary. Remove from heat.
- Ladle the chowder into bowls and garnish with fresh parsley before serving.
Notes
For added richness, you can substitute some of the milk with heavy cream.
You can use canned salmon if fresh is not available; just be sure to drain it well before adding it to the chowder.
This chowder can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stove before serving.