Salmon Chowder
This creamy and hearty Salmon Chowder is a delightful blend of fresh salmon, vegetables, and herbs. Perfect for a comforting meal, this chowder is both delicious and nutritious.
Equipment
- 1 Large pot or Dutch oven
- 1 Ladle
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 1 lb fresh salmon fillet, skin removed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dill
- to taste salt and pepper
- for garnish Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic, carrots, celery, and potato to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes or until the vegetables are tender.
- Stir in the heavy cream, thyme, dill, and season with salt and pepper. Gently add the salmon pieces to the chowder.
- Simmer for an additional 5-7 minutes or until the salmon is cooked through and flakes easily with a fork.
- Taste the chowder and adjust seasoning if necessary. Remove from heat and let it cool slightly before serving.
- Serve hot, garnished with fresh chopped parsley.
Notes
For a thicker chowder, you can mash a portion of the potatoes and reintroduce them into the soup.
Feel free to add other vegetables like corn or peas according to your preference.
This chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.