Smoky Tomato Salmon Chowder
Dive into a bowl of comforting elegance with this Smoky Tomato Salmon Chowder, a hearty and flavorful twist on classic seafood chowder. Packed with tender salmon fillets, velvety half-and-half, and a medley of vegetables including carrots, celery, and russet potatoes, this dish boasts a rich, smoky depth thanks to a touch of smoked paprika. The base of crushed tomatoes and low-sodium broth creates a perfectly balanced, tomato-forward chowder that’s both wholesome and satisfying. Ready in just 50 minutes, this one-pot wonder is ideal for weeknight dinners or cozy weekend meals. Garnish with fresh parsley for a pop of color and serve alongside crusty bread to sop up every last drop of this irresistible creation. Perfect for seafood lovers seeking a vibrant and smoky chowder, it’s a recipe you’ll return to time and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 medium russet potato, peeled and diced
- 1 teaspoon smoked paprika
- 14 ounces canned crushed tomatoes
- 3 cups low-sodium chicken or vegetable broth
- 1 cup half-and-half
- 1 pound fresh salmon fillet, skin removed and cut into 1-inch pieces
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread, for serving (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, garlic, celery, and carrots, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the diced potatoes and smoked paprika, cooking for another 2 minutes to release the paprika's smoky flavor.
Pour in the crushed tomatoes and broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the chowder simmer for 15 minutes, or until the potatoes are tender.
Stir in the half-and-half, then gently add the salmon pieces. Simmer for an additional 5-7 minutes, or until the salmon is cooked through and flaky.
Season the chowder with salt and black pepper to taste.
Ladle the chowder into bowls and garnish with fresh parsley.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.0 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 14.9 mcg | 75% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1499 mg | 32% | |
*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.
