Description
A delicious and hearty chowder featuring fresh salmon, Yukon Gold potatoes, and a creamy broth, perfect for any occasion.
Ingredients
Scale
- 1 lb fresh salmon fillets, diced
- 2 cups Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 1 cup celery, chopped
- 1 cup carrots, sliced
- 1 cup heavy cream
- 4 cups low-sodium vegetable broth
- 2 tsp fresh dill (or 1 tsp dried dill)
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Prep your ingredients by washing and chopping all vegetables into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté onions, celery, and carrots until softened.
- Add diced potatoes and vegetable broth; bring to a gentle boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Gently fold in diced salmon fillets; cook until opaque (5–7 minutes).
- Stir in heavy cream and dill; simmer for an additional few minutes until heated through.
- Season with lemon juice, salt, and pepper before serving.
Notes
- This chowder can be garnished with additional fresh dill for extra flavor.
- Feel free to add other vegetables or adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg