Description
A creamy and comforting chowder made with tender salmon, hearty vegetables, and fresh herbs—perfect for a cozy meal. This rich and flavorful dish is a seafood lover’s dream!
Ingredients
Units
Scale
For the Chowder:
- 1 lb fresh salmon, skin removed, cut into chunks
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cups diced potatoes
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
Instructions
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Sauté Vegetables:
- In a large pot, melt butter over medium heat.
- Add onion, garlic, carrots, and celery, cooking until softened (about 5 minutes).
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Simmer:
- Add diced potatoes, broth, salt, pepper, thyme, and paprika.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
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Add Salmon:
- Gently add salmon chunks and simmer for 5 minutes until cooked through.
-
Finish with Cream:
- Stir in heavy cream, fresh dill, and lemon juice.
- Simmer for another 2 minutes, avoiding boiling.
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Serve:
- Ladle into bowls and garnish with extra dill if desired.
- Enjoy with crusty bread!
Notes
- For a lighter version, substitute half-and-half instead of heavy cream.
- Try adding corn or leeks for extra sweetness and depth of flavor.
- Use smoked salmon for a rich, smoky twist.
- Leftovers store well in the fridge for up to 3 days—gently reheat without boiling.
