Salmon Cheddar Chowder
Dive into a bowl of comfort with this creamy, flavor-packed Salmon Cheddar Chowder! Combining tender chunks of salmon, hearty russet potatoes, and a velvety base enriched with sharp cheddar cheese, this recipe transforms simple ingredients into an irresistible dish perfect for cozy evenings. A medley of diced vegetables—onion, celery, and carrot—provides a savory foundation, while subtle hints of thyme and a touch of fresh parsley elevate the flavor profile. This one-pot wonder is thickened with a roux for a luxuriously smooth texture, and a splash of cream ensures every bite is rich and satisfying. Ready in under an hour, this chowder is ideal for a quick yet indulgent dinner, served best with warm crusty bread or crackers for dipping. Perfect for seafood lovers, this hearty soup is a must-try addition to your comfort food repertoire!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 1 large carrot, finely diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups fish stock (or chicken stock)
- 1 large russet potato, peeled and diced
- 1 pound skinless salmon fillet, cut into bite-sized pieces
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 bay leaf
- 0.5 teaspoons thyme, fresh or dried
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion, celery, and carrot, and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the fish stock while whisking constantly to avoid clumps. Add the diced potato, bay leaf, thyme, salt, and black pepper. Bring to a gentle boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
Add the salmon pieces to the pot and simmer gently for 5–7 minutes, until the salmon is cooked through and flakes easily with a fork.
Stir in the milk, heavy cream, and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the chowder is smooth and creamy. Do not let the mixture come to a boil.
Remove the bay leaf and taste the chowder, adjusting the seasoning with additional salt and pepper if needed.
Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1255 mg | 55% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 6.0 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 11.3 mcg | 56% | |
| Calcium | 402 mg | 31% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 797 mg | 17% | |
*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.
