Izzy's Salmon Chowder

Dive into a bowl of comfort with Izzy’s Salmon Chowder, a hearty and creamy soup that combines tender chunks of seared salmon with a medley of vegetables and perfectly seasoned potatoes. This rich and satisfying chowder is simmered to perfection in a velvety blend of chicken or vegetable broth, heavy cream, and milk, infused with the earthy aroma of thyme and a hint of garlic. A quick and simple roux thickens the broth, giving it that signature chowder texture. Served warm and topped with fresh parsley, it's an ideal dinner option for cozy evenings, especially when paired with crusty bread or your favorite crackers. Ready in under an hour, this one-pot meal is perfect for seafood lovers seeking an irresistible, homemade salmon recipe!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound salmon fillet
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, peeled and diced
• 3 garlic cloves, minced
• 3 medium potatoes, diced into 1/2-inch cubes
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the salmon fillet lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat. Sear the salmon for 2-3 minutes on each side until lightly browned but not fully cooked. Remove the salmon, set aside, and flake it into bite-sized pieces once cooled.

Step 2

In the same pot, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until softened and fragrant.

Step 3

Stir in the minced garlic and sauté for an additional 1-2 minutes.

Step 4

Sprinkle the flour over the vegetables and mix well to coat. Cook for 1-2 minutes to remove any raw flour taste.

Step 5

Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Add the potatoes, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are tender.

Step 6

Reduce the heat to low. Stir in the heavy cream and milk, ensuring the mixture is creamy and well-blended.

Step 7

Add the flaked salmon back into the pot and let it warm through gently for 3-5 minutes. Discard the bay leaf.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or crackers for dipping.

Nutrition Facts

Serving size	(3059.4g)

Amount per serving	% Daily Value*
Calories	3362.7

Total Fat 223.2g	0%
Saturated Fat 88.4g	0%
Polyunsaturated Fat 27.2g
Cholesterol 640.7mg	0%
Sodium 7733.5mg	0%
Total Carbohydrate 172.1g	0%
Dietary Fiber 20.1g	0%
Total Sugars 33.3g
Protein 148.2g	0%

Vitamin D 2597.5IU	0%
Calcium 633.2mg	0%
Iron 9.0mg	0%
Potassium 6411.6mg	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: 61.1%

Protein: 18.0%

Carbs: 20.9%