Salmon Seafood and Veggie Chowder
Dive into the comforting flavors of this rich and creamy Salmon Seafood and Veggie Chowder, a hearty one-pot meal that’s perfect for any seafood lover. Bursting with tender chunks of salmon, succulent shrimp, and delicate bay scallops, this chowder gets its vibrant texture and depth from a medley of fresh vegetables like onions, celery, carrots, and sweet corn. Simmered in a velvety, thyme-scented broth and finished with a splash of heavy cream, this dish strikes the perfect balance between indulgence and nourishment. Ready in under an hour, it’s an ideal choice for weeknight dinners or cozy gatherings. Serve this seafood chowder with crusty bread for an irresistible, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 whole yellow onion, diced
- 2 whole celery stalks, finely chopped
- 1 whole carrot, peeled and diced
- 3 whole garlic cloves, minced
- 3 tablespoons flour
- 4 cups vegetable broth
- 3 whole russet potatoes, peeled and diced
- 1 pound salmon fillet, skin removed and cut into chunks
- 1 cup raw shrimp, peeled and deveined
- 1 cup bay scallops
- 1.5 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
Add the diced onion, celery, and carrot to the pot. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the mixture for 1–2 minutes, stirring constantly.
Gradually pour in the vegetable broth, stirring continuously to create a smooth base.
Add the diced potatoes to the pot and bring the mixture to a gentle simmer. Cook for 12–15 minutes, or until the potatoes are tender.
Reduce the heat to low and add the salmon chunks, shrimp, scallops, and corn. Simmer gently for 5–7 minutes until the seafood is opaque and cooked through.
Stir in the heavy cream and fresh thyme. Season with salt and black pepper to taste.
Cook for another 2–3 minutes, ensuring the chowder is heated through but not boiling.
Ladle the chowder into bowls, garnish with chopped parsley, and serve with crusty bread or crackers if desired.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1479 mg | 31% | |
*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.
