Creamy Salmon Chowder

Dive into comfort with this hearty, Creamy Salmon Chowder, a rich and satisfying dish perfect for chilly evenings or cozy weeknight dinners. Bursting with tender chunks of salmon, velvety potatoes, sweet corn, and aromatic vegetables, this chowder is simmered in a luxurious blend of chicken or fish stock and heavy cream, seasoned with thyme and a hint of garlic for irresistible flavor. The roux-based broth lends a silky texture, while the addition of fresh parsley provides a vibrant finishing touch. Ready in just 50 minutes, this one-pot wonder is both easy to make and packed with omega-3 goodness, making it a nutritious and delicious choice for the whole family. Serve it with crusty bread or crackers for the ultimate comforting meal.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 diced celery stalks
• 2 medium, peeled and diced carrots
• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 3 minced garlic cloves
• 3 tablespoons all-purpose flour
• 4 cups chicken or fish stock
• 1 cup heavy cream
• 1 pound, skinless and cut into bite-sized pieces salmon fillets
• 1 cup frozen corn kernels
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat.

Step 2

Add the diced onion, celery, and carrots. Cook for 5-7 minutes until the vegetables soften.

Step 3

Stir in the garlic and cook for an additional 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.

Step 5

Gradually whisk in the chicken or fish stock, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Step 6

Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Cover and simmer for 15-20 minutes until the potatoes are tender.

Step 7

Reduce the heat to low and stir in the heavy cream. Add the salmon chunks and corn kernels to the pot.

Step 8

Simmer for about 5-7 minutes until the salmon is cooked through and flaky. Be careful not to overcook.

Step 9

Taste and adjust the seasoning with more salt and pepper if needed.

Step 10

Remove the bay leaf before serving.

Step 11

Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve hot.

Nutrition Facts

Serving size	(2650.0g)

Amount per serving	% Daily Value*
Calories	2520.0

Total Fat 188.7g	0%
Saturated Fat 75.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 483.4mg	0%
Sodium 6757.8mg	0%
Total Carbohydrate 85.0g	0%
Dietary Fiber 23.6g	0%
Total Sugars 34.1g
Protein 114.2g	0%

Vitamin D 0IU	0%
Calcium 346.5mg	0%
Iron 7.1mg	0%
Potassium 2648.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.1%

Protein: 18.3%

Carbs: 13.6%