Make Your Own Fresh Salmon Chowder
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Nutritional Guidelines (per serving) | |
---|---|
558 | Calories |
38g | Fat |
23g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 558 |
% Daily Value* | |
Total Fat 38g | 48% |
Saturated Fat 20g | 99% |
Cholesterol 126mg | 42% |
Sodium 844mg | 37% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 11% |
Protein 31g | |
Calcium 549mg | 42% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Fresh salmon is an excellent choice for this chowder, but feel free to use chunks of canned salmon if you prefer. The recipe includes cheese and a variety of vegetables. Potatoes, peas, and celery are among the vegetables in this delicious soup.
Ingredients
- 3 tablespoons butter
- 1/2 cup celery (diced)
- 1/2 cup carrot (diced)
- 1/4 cup onion (finely chopped)
- 2 tablespoons all-purpose flour
- 1 2/3 cups chicken broth
- 2 cups potatoes (diced)
- 12 to 16 ounces fresh salmon (diced, or canned flaked salmon)
- 1 cup frozen peas (thawed)
- 2 cups half-and-half (or whole milk)
- 2 cups cheddar cheese (shredded)
- 1 tablespoon fresh parsley (chopped)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste​)
Steps to Make It
-
Gather the ingredients.
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Heat butter over medium-low heat. Add celery, carrot, and onion and sauté, stirring, for 5 to 7 minutes, until celery is tender.
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Stir in the flour until well blended.
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Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently.
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Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.
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Add the salmon and peas; cook, stirring, for 2 to 4 minutes, or until the peas are tender.
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Add half-and-half or milk, along with the cheese and parsley. Taste test and season with salt and pepper, to taste.
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Cook while stirring until cheese is melted and the soup just begins to bubble.
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Serve in a bowl with some crackers and enjoy!
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