Teresa's Recipes
Creamy Salmon Chowder
Dive into a bowl of this rich and hearty Creamy Salmon Chowder, where tender chunks of fresh salmon meet a medley of vibrant vegetables in a luscious and velvety broth. This comforting dish is perfect for chilly evenings, evoking the cozy charm of coastal kitchens where the day's catch inspires warm family meals. The delicate flavors of dill and garlic elevate the chowder, making each spoonful a delightful experience that warms the heart and soul.
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium, diced Onion
- 2 stalks, diced Celery
- 1 medium, diced Carrot
- 2 cloves, minced Garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Milk
- 2 medium, peeled and diced Potato
- 1 pound, skin removed and cut into chunks Fresh salmon fillets
- 2 tablespoons, chopped Fresh dill
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 350
- Fat: 18g
- Carbs: 30g
- Protein: 22g
- Sodium: 600mg
- Sugar: 4g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, carrot, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux.
- Gradually whisk in the chicken broth and milk. Bring the mixture to a gentle simmer.
- Add the diced potatoes and continue to simmer until they are tender, about 10 minutes.
- Carefully add the salmon chunks to the pot and cook for an additional 5 minutes, or until the salmon is opaque and cooked through.
- Stir in the chopped fresh dill and season with salt and pepper to taste.
- Serve hot, garnished with additional dill if desired, and enjoy!
Tips
- For a creamier texture, you can substitute half-and-half or heavy cream for some of the milk.
- Feel free to add other vegetables like corn or peas for added sweetness and color.
- Serve the chowder with crusty bread or crackers for a complete meal.