Yankee Salmon Chowder
Cozy up with a comforting bowl of Yankee Salmon Chowder, a hearty and richly flavored dish inspired by classic New England flavors. This creamy chowder combines tender chunks of fresh salmon with earthy russet potatoes, sweet carrots, and aromatic celery, all simmered in a velvety base of fish stock, heavy cream, and whole milk. A touch of fresh thyme and a bay leaf lend a delicate herbal note, while a squeeze of bright lemon (optional) elevates each spoonful to perfection. Ready in just an hour, this one-pot recipe is ideal for cold evenings or when you’re craving a taste of the coast. Garnish with parsley and serve with crusty bread for a satisfying seafood dinner your family will love. Perfect for chowder fans or those seeking a refined, salmon-forward dish!
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Recipe Information
Ingredients
- 1 pound Salmon fillet, skinless and boneless
- 2 medium Russet potatoes, peeled and diced
- 1 medium Yellow onion, finely chopped
- 2 stalks Celery stalks, finely chopped
- 2 medium Carrots, peeled and diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Fish stock or seafood stock
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 teaspoon Fresh thyme leaves
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 wedges Lemon wedges (optional, for serving)
Instructions
1. Prepare the salmon by cutting it into bite-sized chunks and set it aside in the refrigerator while you prep the vegetables.
2. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened and the onion is translucent.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.
4. Sprinkle the flour evenly over the vegetables and stir to coat. Cook the flour for about 2-3 minutes, stirring constantly, to remove the raw taste.
5. Slowly pour in the fish stock, whisking as you go to ensure no lumps form. Add the diced potatoes, thyme, bay leaf, salt, and pepper. Stir well to combine.
6. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
7. Once the potatoes are tender, stir in the heavy cream and milk. Add the salmon pieces to the pot and gently simmer for an additional 8-10 minutes, or until the salmon is cooked through and flakes easily.
8. Remove the bay leaf and give the chowder a final taste test. Adjust the seasoning with additional salt and pepper if needed.
9. Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with an optional squeeze of lemon for brightness and crusty bread on the side.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1047 mg | 46% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1256 mg | 27% | |
*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.
