Soup

Creamy Salmon Chowder Recipe

Name: Creamy Salmon Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tablespoon butter (or olive oil); 2 ribs celery (chopped); 1 large white onion (diced); 3-5 cloves garlic (minced); ½ teaspoon dried thyme; 1 teaspoon salt (plus more to taste); ½ teaspoon black pepper (plus more to taste); ¼ cup all-purpose flour (see notes for substitution); 4 cups low-sodium chicken broth (see notes for substitution); 1 pound Yukon gold potatoes (chopped into 1/2-inch cubes, see notes); 1 bay leaf; 3 cups heavy cream (see notes); 1-2 pounds boneless skinless salmon fillets (cut into 1-inch pieces); 1 tablespoon fresh dill or parsley (minced, optional)

6 servings

portions

15 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

2 tablespoon butter (or olive oil)

2 ribs celery (chopped)

1 large white onion (diced)

3-5 cloves garlic (minced)

½ teaspoon dried thyme

1 teaspoon salt (plus more to taste)

½ teaspoon black pepper (plus more to taste)

¼ cup all-purpose flour (see notes for substitution)

4 cups low-sodium chicken broth (see notes for substitution)

1 pound Yukon gold potatoes (chopped into 1/2-inch cubes, see notes)

1 bay leaf

3 cups heavy cream (see notes)

1-2 pounds boneless skinless salmon fillets (cut into 1-inch pieces)

1 tablespoon fresh dill or parsley (minced, optional)

Instructions

Soften the vegetables. Melt the butter in a large pot set over medium heat. Add the celery and carrots and cook until soft, about 5-8 minutes.

Add the seasoning and aromatics. Add the minced garlic, thyme, salt, and pepper. Cook for 30 seconds or until fragrant, stirring continuously.

Add the flour to the vegetables (optional). The flour helps thicken the broth. Omit for a thinner broth, or see suggested gluten-free suggestions in the notes section below. Stir and cook the flour with the vegetables until the raw flour taste is gone and it begins to take on color.

Add the broth. Increase the heat to high and stir in the broth. Bring to a boil, then add the potatoes. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.

Add the heavy cream. Stir continuously until it reaches a simmer. Do not boil.

Stir in the salmon and dill and simmer gently for 8-10 minutes or until the salmon flakes apart with a fork.

Season with additional salt and black pepper to taste and garnish with fresh lemon juice, fresh minced parsley or dill, and hot sauce, if desired.

Nutrition

Taille de Portion

Calories

663 kcal

Lipides Totaux

53 g

Lipides Saturés

31 g

Lipides Insaturés

18 g

Acides Gras Trans

0.2 g

Cholestérol

186 mg

Sodium

547 mg

Glucides Totaux

26 g

Fibres Diététiques

3 g

Sucres Totaux

6 g

Protéines

24 g