Description
Creamy Salmon Chowder for a Cozy Dinner Delight
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 cup Onion, diced
- 1 cup Celery, diced
- 1 cup Carrot, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth (Use low-sodium for a healthier option)
- 1 cup Milk (Substitute with plant-based milk for dairy-free)
- 2 cups Potatoes, peeled and diced
- 1 pound Salmon fillets, skin removed
- 1 cup Corn kernels (Fresh or frozen)
- 1 tablespoon Fresh thyme, chopped
- to taste Salt
- to taste Pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
- In a large pot, drizzle in the olive oil and warm it over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until they become tender and aromatic.
- Toss in the minced garlic and cook for another minute, allowing it to release its fragrance.
- Pour in the chicken broth and milk, stirring well to blend into a creamy mixture.
- Introduce the diced potatoes to the pot. Bring to a boil, then reduce heat and let simmer for 10-12 minutes, or until potatoes are tender.
- Gently fold in the salmon chunks and corn. Cook for an additional 5-7 minutes, until salmon is cooked through.
- Stir in the fresh thyme, and add salt and pepper to taste.
- Before serving, add optional lemon juice and fresh parsley for garnish.
Notes
- This chowder is rich in omega-3 fatty acids.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg