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Salmon Chowder

Creamy Salmon Chowder Recipe for Cozy Comfort Evenings

This creamy Salmon Chowder is a comforting dish bursting with flavor, perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Adds richness and helps in sautéing vegetables.
  • 1/2 cup Onion, diced Provides savory depth; can substitute with shallots for a milder flavor.
  • 1/2 cup Celery, diced Contributes crunch and aroma.
  • 1/2 cup Carrot, diced Adds natural sweetness.
  • 1 clove Garlic, minced Enhances flavor.
For the Broth
  • 2 cups Chicken broth Base liquid, contributing savory notes.
  • 2 cups Milk Provides creaminess.
For the Main Ingredients
  • 2 medium Potatoes, peeled and diced Adds heartiness.
  • 1 pound Salmon fillets, cut into chunks Main protein source providing omega-3.
  • 1/2 cup Corn kernels Adds sweetness and texture.
For Seasoning and Garnish
  • 1 teaspoon Fresh thyme, chopped Provides herbaceous notes.
  • Salt and pepper To taste.
  • 2 tablespoons Fresh parsley, chopped Optional for garnish.
  • 1 tablespoon Lemon juice Optional, brightens the dish.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup of diced onion, 1/2 cup of diced celery, and 1/2 cup of diced carrots. Sauté for 5-7 minutes until the vegetables soften.
  2. Stir in 1 clove of minced garlic and continue cooking for an additional minute until fragrant.
  3. Pour in 2 cups of chicken broth and 2 cups of milk, stirring gently and bringing to a simmer.
  4. Add 2 medium diced potatoes, bring to a gentle boil, and then simmer for 10-12 minutes until fork-tender.
  5. Gently fold in 1 pound of fresh salmon chunks and 1/2 cup of corn kernels. Cook for an additional 5-7 minutes until salmon is opaque.
  6. Remove from heat and stir in 1 teaspoon of chopped fresh thyme, and season with salt and pepper. Garnish with 2 tablespoons of chopped parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

Store leftover chowder in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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