Description
A rich and creamy chowder that combines fresh salmon, tender potatoes, and sweet corn for a comforting meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups diced potatoes (Yukon Gold or russets)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 pound salmon fillets, cut into chunks
- 1 cup corn (fresh or frozen)
- Salt and pepper to taste
- Fresh dill for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, until the potatoes are fork-tender.
- Stir in the heavy cream, salmon chunks, and corn. Cook for an additional 5-7 minutes until the salmon is opaque and cooked through.
- Season with salt and pepper to taste.
- Ladle the chowder into bowls and serve hot, garnished with fresh dill, if desired.
Notes
Fresh salmon is recommended for best flavor. Can be refrigerated for up to 3 days or frozen for up to 2 months (leave out the cream until reheating).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg