Creamy Salmon and Vegetable Chowder
This hearty and nourishing creamy salmon chowder is the perfect winter warmer, bringing together tender salmon fillets, a medley of fresh vegetables, and a velvety broth that envelops each ingredient in flavor. Not only does it cater to fish lovers looking to incorporate more omega-3-rich salmon into their meal plans, but it also offers a delightful way to enjoy the comfort of a classic chowder without breaking the bank. It's an impressive dish that's easy enough for a weeknight meal yet sophisticated enough to serve at a dinner party. Dive into a bowl of this satisfying chowder and let it transport you to a cozy kitchen on a chilly evening.
8
Servings
200
Calories
16
Ingredients
Ingredients
Canola oil
2 tablespoons (Measure out the canola oil)
Butter
2 tablespoons (Measure out the butter)
Onion
1/2 (Chopped)
Celery
1/2 cup (Chopped)
Green bell pepper
1 (Chopped)
Garlic cloves
2 (Minced)
All-purpose flour
3 tablespoons (Measure out the flour)
Chicken broth
2 cups (Measure out the chicken broth)
Potato
1 cup (Cut into one-inch cubes)
Carrot
1 cup (Sliced)
Dill
1/2 teaspoon (Dried)
Salt
1 teaspoon (Measure out the salt)
Milk
1 1/2 cups (Measure out the milk)
Cream-style corn
1 (8 1/2 ounce) can (Open can and have ready)
Salmon fillet
1 lb (Cut into portions)
Olive oil
2 teaspoons (Measure out the olive oil)
Instructions
1
In a large Dutch oven, heat the canola oil and butter over medium heat until melted.
2
Add the chopped onion, celery, and green bell pepper to the pot. Sauté until the vegetables are softened and translucent, about 5 minutes.
3
Stir in the minced garlic and sauté for an additional minute until fragrant.
4
Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes to eliminate the raw flour taste.
5
Slowly pour in the chicken broth while stirring to prevent lumps. Add the cubed potatoes, sliced carrots, dried dill, and salt. Stir well to combine and bring the mixture to a boil.
6
Once boiling, reduce the heat to low, cover, and let simmer for 30 minutes, or until the vegetables are tender.
7
Meanwhile, heat the olive oil in a skillet over medium heat. Add the salmon fillets and cook for about 3-4 minutes per side, or until the salmon is seared and cooked through. Remove from the heat and let cool slightly before flaking into bite-sized pieces.
8
After the chowder has simmered, stir in the milk and cream-style corn. Gently fold in the flaked salmon, and continue to cook over low heat for an additional 30 minutes to allow the flavors to meld.
9
Taste and adjust seasoning as needed. Ladle into bowls and serve hot.
Nutrition Information
8.75g
Fat
17.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Salmon and Vegetable Chowder?
It is a hearty and nourishing winter soup made with salmon fillets, fresh vegetables, and a velvety broth.
How many servings does this recipe yield?
This recipe makes 8 servings.
How many calories are in a serving of this chowder?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 8.75g of fat.
How many carbohydrates are in each serving?
There are 17.5g of carbohydrates per serving.
How much protein is provided in one serving?
Each serving provides 15g of protein.
Is this salmon chowder budget-friendly?
Yes, the recipe is designed to be a budget-friendly way to enjoy salmon.
What vegetables are included in the base of the soup?
The base includes onion, celery, and green bell pepper.
How much salmon is needed for this recipe?
The recipe requires 1 lb of salmon fillets.
How is the salmon prepared?
The salmon is seared in olive oil for 3-4 minutes per side, cooled, and then flaked into bite-sized pieces.
What type of corn is used in this recipe?
The recipe calls for one 8.5-ounce can of cream-style corn.
How much chicken broth is used?
The recipe uses 2 cups of chicken broth.
What herbs and spices season this chowder?
It is seasoned with dried dill, salt, and minced garlic.
How much milk is included in the broth?
The chowder contains 1.5 cups of milk.
How long should the vegetables simmer?
The vegetables should simmer in the broth for 30 minutes until tender.
How long do you cook the chowder after adding the salmon?
It should cook for an additional 30 minutes to allow the flavors to meld.
How should the potatoes be cut?
The potatoes should be cut into one-inch cubes.
What is the purpose of the flour in the recipe?
The flour is cooked with the vegetables to create a thickening agent for the broth.
How much garlic is required?
The recipe calls for 2 minced garlic cloves.
What types of oil are used?
The recipe uses both canola oil for the base and olive oil for searing the salmon.
How much butter is needed?
Two tablespoons of butter are used to sauté the vegetables.
Is this dish suitable for a dinner party?
Yes, it is described as sophisticated enough for a dinner party while being easy for weeknights.
What kind of pepper is used?
One whole chopped green bell pepper is used.
How much celery should I prepare?
You will need 1/2 cup of chopped celery.
How much onion is in the soup?
The recipe uses 1/2 of an onion, chopped.
What is the measurement for the salt?
The recipe uses 1 teaspoon of salt.
How are the carrots prepared?
The recipe calls for 1 cup of sliced carrots.
What is the total ingredient count?
There are 16 total ingredients in this recipe.
What equipment is recommended for the main soup?
A large Dutch oven is recommended for cooking the chowder.
Can I adjust the seasoning?
Yes, the instructions suggest tasting and adjusting the seasoning before serving.