Description
A creamy and flavorful chowder featuring tender salmon, fresh dill, and a hint of lemon for a bright finish.
Ingredients
Scale
- 1 lb fresh salmon, skin removed and cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 3 garlic cloves, minced
- 4 cups vegetable or fish stock
- 2 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in stock and bring to a simmer. Add potatoes and corn, then cook for 10 minutes.
- Gently place salmon chunks into the pot and simmer for 5-7 minutes until the salmon is cooked through.
- Stir in heavy cream, dill, lemon juice, salt, and pepper. Simmer for 2 more minutes.
- Serve hot with extra dill for garnish.
Notes
- Use fresh salmon for the best flavor and texture.
- Adjust cream for a thicker or lighter consistency.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg