Creamy Salmon Chowder Recipe

• 분량: 6 servings
• 활동 시간: 15 minutes
• 총 시간: 1 hour

재료

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)

방향

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.

영양 정보

• 칼로리: 663 kcal
• 지방 전체: 53 g
• 포화 지방: 31 g
• 불포화 지방: 18 g
• 트랜스 지방: 0.2 g
• 콜레스테롤: 186 mg
• 나트륨: 547 mg
• 탄수화물 전체: 26 g
• 식이섬유: 3 g
• 총 당류: 6 g
• 단백질: 24 g