River's Copper River Chowder

Dive into the hearty, coastal-inspired comfort of River's Copper River Chowder, a rich and creamy soup showcasing the prized Copper River salmon. This chowder combines tender, flaky salmon with a medley of Yukon Gold potatoes, sweet carrots, and aromatic celery, all simmered to perfection in a velvety broth made with heavy cream, whole milk, and a touch of fresh lemon juice. Enhanced with the earthy notes of thyme and a hint of garlic, this satisfying dish is thickened with a light roux for a luxurious texture. Perfect for chilly evenings, this one-pot chowder is easy to prepare in under an hour and pairs beautifully with crusty bread or oyster crackers. Indulge in this flavorful masterpiece that celebrates the essence of fresh salmon and wholesome ingredients—ideal for family dinners or impressing guests with a taste of the Pacific Northwest.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb Copper River salmon fillet (skinless)
• 3 tbsp Butter
• 1 tbsp Olive oil
• 1 medium Yellow onion (finely diced)
• 2 Celery stalks (diced)
• 1 medium Carrot (peeled and diced)
• 2 large Potatoes (Yukon Gold, peeled and diced)
• 2 cloves Garlic (minced)
• 1 tsp Fresh thyme leaves (or 1 tsp dried thyme)
• 1 Bay leaf
• 2 tbsp All-purpose flour
• 4 cups Chicken or vegetable stock (low-sodium)
• 1 cup Heavy cream
• 1 cup Milk (whole)
• 2 tbsp Fresh parsley (chopped)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Lemon juice (freshly squeezed)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt completely.

Step 2

Add the diced onion, celery, and carrot to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Step 3

Stir in the minced garlic, fresh thyme, and bay leaf. Cook for an additional 1 minute, releasing the aromatics.

Step 4

Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to create a light roux.

Step 5

Slowly pour in the chicken or vegetable stock, whisking to dissolve the flour and create a smooth base. Add the diced potatoes and bring the mixture to a gentle boil.

Step 6

Reduce the heat to a simmer, cover the pot, and cook for 15 minutes, or until the potatoes are tender.

Step 7

Cut the Copper River salmon into bite-sized chunks and add them to the chowder. Cover and simmer for 5-7 minutes, or until the salmon is just cooked through.

Step 8

Reduce the heat to low and stir in the heavy cream and whole milk. Allow the chowder to heat gently, being careful not to let it boil.

Step 9

Season the chowder with salt, black pepper, and lemon juice. Taste and adjust seasonings as needed.

Step 10

Remove the bay leaf and garnish the chowder with fresh parsley before serving.

Step 11

Serve hot with crusty bread or oyster crackers for an indulgent meal.

Nutrition Facts

Serving size	(2976.9g)

Amount per serving	% Daily Value*
Calories	2996.7

Total Fat 198.8g	0%
Saturated Fat 88.7g	0%
Polyunsaturated Fat 2.4g
Cholesterol 648.5mg	0%
Sodium 3818.3mg	0%
Total Carbohydrate 158.6g	0%
Dietary Fiber 16.9g	0%
Total Sugars 30.8g
Protein 131.7g	0%

Vitamin D 2716.2IU	0%
Calcium 586.4mg	0%
Iron 8.5mg	0%
Potassium 5671.6mg	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: 60.6%

Protein: 17.9%

Carbs: 21.5%