Description
This Cozy Salmon Chowder envelops your senses with its creamy texture and rich, savory flavor. Each spoonful offers a delightful warmth, with tender chunks of salmon and vibrant vegetables swimming in a golden broth that comforts the soul.
Ingredients
Scale
- Seafood:
- 1 lb fresh salmon fillet, skin removed and cut into bite-sized pieces
- Vegetables:
- 1 cup diced potatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- Liquids:
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- Seasonings:
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dill weed
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion, garlic, carrots, and celery over medium heat for about 5 minutes until softened.
- Add the diced potatoes and corn, stirring for another 2 minutes.
- Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- Stir in the salmon pieces, thyme, dill, salt, and pepper. Cook for an additional 5-7 minutes until the salmon is cooked through and flakes easily.
- Reduce heat to low and stir in the heavy cream. Heat through for 2-3 minutes without boiling.
- Serve hot, garnished with fresh herbs if desired.
Notes
- This chowder can be made ahead of time and stored in the refrigerator for up to 3 days.
- To freeze, allow the chowder to cool completely, then transfer to an airtight container for up to 2 months. Reheat gently on the stove.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 70 milligrams
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