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Seattle Salmon Chowder

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Ingredients

Adjust Servings:
1 lb fresh salmon fillet, skin removed, bones removed
1 tablespoon cooking oil
2 cups chopped carrots
1 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped celery
1 1/2 cups water
4 cups low sodium chicken broth
2 1/2 cups cubed red potatoes
1 cup corn kernel
2 cups milk
2 tablespoons cornstarch
2 teaspoons dill
1 pinch salt, to taste

Nutritional information

295.5
Calories
83 g
Calories From Fat
9.3 g
Total Fat
2.9 g
Saturated Fat
50.8 mg
Cholesterol
203.6 mg
Sodium
31 g
Carbs
3.5 g
Dietary Fiber
4.3 g
Sugars
23.8 g
Protein
441g
Serving Size

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Seattle Salmon Chowder

Features:
    Cuisine:

    We used leftover grilled salmon instead of fresh.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Seattle Salmon Chowder, In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!, We used leftover grilled salmon instead of fresh , What a lovely soup this was! I was a bit shy on the quantities of salmon and carrots, and had to sub a peeled russet potato for some of the potato, I also chose to use a little heavy cream in place of the 2 cups milk, but it turned out great anyway It is soup, after all, not rocket science I’ll be making this again for sure


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    Steps

    1
    Done

    Rinse Fresh Salmon; Pat Dry. Set Aside. in a Large Saucepan Heat Oil Over Medium-High Heat. Cook Carrots, Onion, Pepper, and Celery in Hot Oil About 10 Minutes or Until the Vegetables Are Tender.

    2
    Done

    to Poach Salmon, Bring Water to a Boil in a Large Skillet. Add Salmon. Return to Boil, Reduce Heat. Simmer, Covered, For 6 to 8 Minutes or Until Salmon Flakes Easily With a Fork. Remove Salmon from Skillet, Discarding Liquid. Flake Salmon Into 1/2-Inch Pieces; Set Aside.

    3
    Done

    Stir the Broth, Potatoes, Corn, Dill, and Salt Into Vegetables in Saucepan. Bring to Boiling; Reduce Heat. Cook, Covered, Over Medium-Low Heat About 15 Minutes or Until the Potatoes Are Tender, Stirring Occasionally.

    4
    Done

    Stir Together 1/2 Cup of the Milk and Cornstarch. Add Milk Mixture to Saucepan. Stir in Remaining Milk. Cook and Stir Over Medium Heat Until Thickened and Bubbly. Cook and Stir For 2 Minutes More. Gently Stir in Poached Salmon or Canned Salmon. Heat Through.

    Avatar Of Joseph Nguyen

    Joseph Nguyen

    Bánh mì master crafting flavorful and delicious Vietnamese sandwiches.

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