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–+ servings

Salmon Chowder

This comforting salmon chowder is a delicious blend of creamy flavors that warms the soul on chaotic days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: American, Seafood
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tbsp unsalted butter Easier to control the saltiness.
  • 1 medium onion, diced A yellow onion is best for the sweetness.
  • 2 ribs celery, diced Adds a unique flavor.
  • 3 medium potatoes, peeled and diced Yukon Gold hold up well.
  • 4 cups fish stock Homemade is great, but store-bought works.
Main Ingredients
  • 2 cups salmon, skin removed and diced Frozen salmon can save the day here.
  • 1 cup whole milk Avoid skim milk for best results.
  • 1 cup corn, frozen or fresh Brings sweetness.
  • to taste salt and pepper Start light; you can always add more.
Optional Garnish
  • to taste fresh dill For garnish, adds a fancy touch.

Method
 

Step 1: Sauté the Veggies
  1. Melt the butter in a large pot over medium heat. Add diced onion and celery.
Step 2: Add the Potatoes
  1. Toss in the diced potatoes and stir. Cook for another 5 minutes.
Step 3: Pour in the Fish Stock
  1. Gradually pour in the fish stock, stirring gently.
Step 4: Time to Add Salmon and Corn
  1. Lower the heat to a gentle simmer. Fold in the diced salmon and corn.
Step 5: Add Milk and Season
  1. Stir in the whole milk and season with salt and pepper.
Step 6: Blend (Optional)
  1. If desired, blend a portion of the soup for a creamier texture.
Step 7: Serve It Up
  1. Ladle chowder into bowls and add a sprinkle of dill if using.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 4g

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. If it thickens, add a splash of water or milk when reheating.
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