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Salmon Chowder is a comforting, hearty dish perfect for chilly evenings. The creamy broth, tender salmon chunks, and fresh dill create a symphony of flavors that will warm you from the inside out. This recipe is simple yet satisfying, making it a go-to for both novice and seasoned home cooks. Dive into this bowl of goodness and let it become a staple in your kitchen.
Salmon Chowder Recipe
Ingredients:
- 1 lb skin removed, cut into chunks salmon fillet
- 2 cups peeled and diced potatoes
- 1 cup fresh or frozen corn kernels
- 1 chopped onion
- 2 cloves minced garlic
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- to taste salt and pepper
- 2 tbsp chopped fresh dill
Instructions:
- In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
- Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the corn and heavy cream. Cook for a few more minutes until heated through.
- Add the salmon chunks and cook until the salmon is just cooked through.
- Season with salt and pepper to taste. Stir in the fresh dill before serving.
What You Will Need
Read more: Salmon Recipe
What you will need to make salmon chowder
- Salmon fillet: Provides rich, flavorful protein and omega-3 fatty acids, making the chowder hearty and nutritious.
- Potatoes: Adds creaminess and body to the chowder, making it filling and comforting.
- Corn kernels: Brings sweetness and texture, balancing the savory elements of the chowder.
- Onion: Enhances the overall flavor with its natural sweetness and depth.
- Garlic: Adds a subtle, aromatic kick, elevating the chowder's taste.
- Chicken broth: Forms the base, providing a savory, flavorful liquid for the chowder.
- Heavy cream: Contributes richness and a velvety texture, making the chowder indulgent.
- Butter: Adds a creamy, buttery flavor, enhancing the chowder's richness.
- Fresh dill: Offers a fresh, herbaceous note, brightening the overall flavor of the chowder.
Tools and Instruments Required
What tools/instruments will be needed to make Salmon Chowder Recipe
- Large pot: Essential for cooking the chowder, allowing ingredients to simmer and meld together.
- Cutting board: Provides a stable surface for chopping vegetables and salmon.
- Sharp knife: Necessary for precise and safe cutting of ingredients.
- Measuring cups: Ensures accurate measurement of liquids and solids for consistent results.
- Wooden spoon: Ideal for stirring the chowder without scratching the pot.
Salmon Chowder Recipe
A hearty and creamy salmon chowder perfect for a cozy dinner.
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Ingredients:
Main Ingredients
- 1 lb Salmon fillet skin removed, cut into chunks
- 2 cups Potatoes peeled and diced
- 1 cup Corn kernels fresh or frozen
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tbsp Butter
- to taste Salt and pepper
- 2 tbsp Fresh dill chopped
Instructions:
- 1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
- 2. Add the potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- 3. Stir in the corn and heavy cream. Cook for a few more minutes until heated through.
- 4. Add the salmon chunks and cook until the salmon is just cooked through.
- 5. Season with salt and pepper to taste. Stir in the fresh dill before serving.
Notes:
Serve with crusty bread for a complete meal.
Read more: Clam Chowder Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the chowder as directed, but don't add the salmon.
- Let the chowder cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat gently on the stove, then add the salmon and cook until done.
Freezing Instructions
- Cook the chowder without the salmon.
- Cool the chowder completely.
- Transfer to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Reheat on the stove, add the salmon, and cook until done.
Adding a splash of white wine to the broth can enhance the flavor of the salmon chowder and give it a subtle, sophisticated depth.
Frequently Asked Questions
FAQ:
How long does it take to make salmon chowder?
About 45 minutes from start to finish.
Can I use canned salmon instead of fresh?
Yes, but fresh salmon gives a better flavor and texture.
Is there a substitute for heavy cream?
You can use half-and-half or coconut milk for a lighter version.
Can I make this chowder ahead of time?
Yes, it can be refrigerated for up to 2 days. Reheat gently.
What can I serve with salmon chowder?
Crusty bread or a side salad pairs well.
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