|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 20g||99%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 3g||11%|
|*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.
- 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)
Gather the ingredients.
Heat butter over medium-low heat. Add celery, carrot, and onion and sauté, stirring, for 5 to 7 minutes, until celery is tender.
Stir in the flour until well blended.
Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently.
Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.
Add the salmon and peas; cook, stirring, for 2 to 4 minutes, or until the peas are tender.
Add half-and-half or milk, along with the cheese and parsley. Taste test and season with salt and pepper, to taste.
Cook while stirring until cheese is melted and the soup just begins to bubble.
Serve in a bowl with some crackers and enjoy!