Creamy Salmon Chowder
Dive into comfort with this hearty, Creamy Salmon Chowder, a rich and satisfying dish perfect for chilly evenings or cozy weeknight dinners. Bursting with tender chunks of salmon, velvety potatoes, sweet corn, and aromatic vegetables, this chowder is simmered in a luxurious blend of chicken or fish stock and heavy cream, seasoned with thyme and a hint of garlic for irresistible flavor. The roux-based broth lends a silky texture, while the addition of fresh parsley provides a vibrant finishing touch. Ready in just 50 minutes, this one-pot wonder is both easy to make and packed with omega-3 goodness, making it a nutritious and delicious choice for the whole family. Serve it with crusty bread or crackers for the ultimate comforting meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 diced celery stalks
- 2 medium, peeled and diced carrots
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 3 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken or fish stock
- 1 cup heavy cream
- 1 pound, skinless and cut into bite-sized pieces salmon fillets
- 1 cup frozen corn kernels
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the diced onion, celery, and carrots. Cook for 5-7 minutes until the vegetables soften.
Stir in the garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.
Gradually whisk in the chicken or fish stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Cover and simmer for 15-20 minutes until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Add the salmon chunks and corn kernels to the pot.
Simmer for about 5-7 minutes until the salmon is cooked through and flaky. Be careful not to overcook.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.7 g | 242% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 34.1 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
