Creamy Salmon Potato Chowder
A rich and creamy chowder filled with salmon and potatoes, perfect for cozy winter nights.
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
Ingredients
Chowder Base
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots sliced
Main Ingredients
- 1 lb salmon fillets cut into bite-sized pieces
- 4 cups chicken broth
- 3 cups Yukon gold potatoes diced
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp fresh dill chopped
Instructions
Preparation
- Dice the onion, mince the garlic, chop the celery and carrots, and cut the salmon into bite-sized pieces. Dice the potatoes.
- In a large pot, heat olive oil over medium heat. Add the onion, garlic, celery, and carrots, cooking until softened.
- Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
- Gently add the salmon pieces and heavy cream to the pot. Cook until the salmon is opaque and cooked through.
- Add salt and pepper to taste, and stir in the fresh dill. Let the chowder simmer for a few minutes to blend the flavors.
Serving
- Ladle the chowder into bowls and garnish with additional dill or other toppings of your choice.
Storage
- Allow the chowder to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: Taste the chowder as you cook to adjust seasoning.
Ingredient Substitutions: Use coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a light salad.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the base ahead of time and add fresh salmon when reheating.
Ingredient Substitutions: Use coconut milk for a dairy-free option.
How to Serve: Pair with crusty bread or a light salad.
Storage & Freshness: Store leftovers in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the base ahead of time and add fresh salmon when reheating.