Salmon Chowder to Empty the Crisper
Turn your fridge leftovers into a hearty masterpiece with this comforting "Salmon Chowder to Empty the Crisper." Packed with tender flaked salmon, vibrant vegetables like carrots, celery, potatoes, and zucchini, and a creamy, flavorful broth, this chowder is the ultimate solution for reducing food waste while delivering restaurant-worthy taste. The recipe features an easy-to-make roux for a velvety texture and allows you to customize with any leftover veggies you have on hand. Ready in just an hour, this one-pot wonder makes a satisfying weeknight dinner for six and pairs perfectly with crusty bread or crackers. Whether you're looking to clear out the crisper or savor a cozy meal, this chowder's flexibility and rich flavor make it an instant favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 whole yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup zucchini or other leftover veggies, diced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 1 pound cooked salmon, flaked
- 1 cup frozen or fresh corn
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh dill or parsley, chopped
Instructions
In a large pot or Dutch oven, heat olive oil and butter over medium heat until melted.
Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and onions are translucent.
Stir in the flour and cook for 1-2 minutes to create a roux, stirring constantly to avoid lumps.
Gradually pour in the chicken or vegetable broth while stirring to combine. Bring to a simmer.
Add the diced potatoes, zucchini, and any other vegetables from your crisper. Stir in the bay leaf, salt, and black pepper. Cover and simmer for 15-20 minutes or until the potatoes are tender.
Reduce the heat to low. Stir in the milk or half-and-half, allowing the chowder to gently warm. Do not boil.
Add the flaked salmon and corn to the pot. Simmer for an additional 5-10 minutes, stirring occasionally, until the chowder is heated through and flavors are combined.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped dill or parsley just before serving. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 6646 mg | 289% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 60.4 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 871 mg | 67% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 6349 mg | 135% | |
*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.
