Creamy Lemon Garlic Salmon Potato Chowder
A hearty and creamy chowder combining salmon, potatoes, lemon, and garlic for a comforting meal.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
Ingredients
Main Ingredients
- 1 pound salmon fillets skinless
- 4 cups potatoes diced
- 1 cup carrots sliced
- 1 cup celery chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 lemon juiced and zested
- Salt and pepper to taste
Instructions
Preparation
- Dice the potatoes, slice the carrots, chop the celery, and dice the onion. Mince the garlic and set aside.
- Season the salmon fillets with salt, pepper, and a dash of lemon juice. Set aside to marinate briefly.
Cooking
- In a large pot, heat some oil over medium heat and sauté the garlic and onions until they are translucent and fragrant.
- Add the potatoes, carrots, and celery to the pot. Stir well and cook for about 5 minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Gently add the salmon and heavy cream to the pot. Stir carefully and cook for another 10 minutes until the salmon is fully cooked.
Serving
- Adjust seasoning with salt, pepper, and lemon juice. Serve hot, garnished with fresh dill or parsley.
Storage
- Let the chowder cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: To enhance the creaminess, consider adding a tablespoon of butter when sautéing the onions. Ingredient Substitutions: Use coconut milk for a dairy-free option. How to Serve: Pair with crusty bread or a fresh green salad. Storage & Freshness: Best consumed within 3 days for optimal freshness. Make-Ahead Tips: Prepare the vegetables in advance to save time during cooking.