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Salmon Chowder
Creamy Salmon Chowder with Potatoes, Corn, and Fresh Dill
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 celery stalk, diced
1 large carrot, diced
1/2 cup corn kernels (fresh or frozen)
2 tablespoons all-purpose flour
3 cups seafood stock (or chicken/vegetable broth)
1 cup whole milk
1/2 cup heavy cream
1/2 pound cooked salmon (fresh, canned, or smoked), flaked
1 tablespoon chopped fresh dill
Salt and black pepper, to taste
Optional: lemon wedges, extra dill, or chopped chives for garnish
Directions:
In a large pot, heat butter and olive oil over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.
Add potatoes, celery, and carrot. Cook for 5–6 minutes, stirring occasionally.
Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the broth, ensuring the mixture stays smooth. Bring to a gentle simmer.
Add corn and continue simmering for 10–12 minutes, or until vegetables are tender.
Reduce heat and stir in milk, cream, and flaked salmon. Heat through gently—do not boil.
Season with salt, pepper, and fresh dill. Simmer for another 2–3 minutes.
Serve hot with crusty bread and garnish as desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 4 servings
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Dive into creamy comfort! This Salmon Chowder is hearty, flavorful, and loaded with tender veggies and rich salmon goodness.Salmon Chowder Creamy Salmon Chowder with Potatoes, Corn, and Fresh Dill Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 2 medium potatoes, peeled and diced 1 celery stalk, diced 1 large carrot, diced 1/2 cup corn kernels (fresh or frozen) 2 tablespoons all-purpose flour 3 cups seafood stock (or chicken/vegetable broth) 1 cup whole milk 1/2 cup heavy cream 1/2 pound cooked salmon (fresh, canned, or smoked), flaked 1 tablespoon chopped fresh dill Salt and black pepper, to taste Optional: lemon wedges, extra dill, or chopped chives for garnish Directions: In a large pot, heat butter and olive oil over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes. Add potatoes, celery, and carrot. Cook for 5–6 minutes, stirring occasionally. Stir in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the broth, ensuring the mixture stays smooth. Bring to a gentle simmer. Add corn and continue simmering for 10–12 minutes, or until vegetables are tender. Reduce heat and stir in milk, cream, and flaked salmon. Heat through gently—do not boil. Season with salt, pepper, and fresh dill. Simmer for another 2–3 minutes. Serve hot with crusty bread and garnish as desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #salmonchowder #creamyfishsoup #comfortfoodbowl #seafoodlovers #salmonrecipes #heartyandhealthy #fishchowder #homemadechowder #chowderseason #easyweeknightdinner #potatofishsoup #dillandcream #souprecipe #autumncomfort #coastalcooking #soupforthesoul #flavorfulfish #onepotmeals #seafoodcomfort #nourishingdinner Dive into creamy comfort! This Salmon Chowder is hearty, flavorful, and loaded with tender veggies and rich salmon goodness.
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