Salmon and Quinoa Chowder

Name: Salmon and Quinoa Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz skinless salmon fillet, 1-inch cubes; 1/2 cup white quinoa, rinsed; 1 lb Yukon Gold potatoes, 1/2-inch cubes; 1 cup frozen corn kernels; 2 tbsp unsalted butter; 1 yellow onion, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 4 cups seafood or chicken broth; 1/2 cup half-and-half; 1 tsp dried dill; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper, freshly ground; 1 lemon, halved; 2 tbsp fresh chives or parsley, chopped

A rich, protein-forward American chowder with flaky salmon, fluffy quinoa, corn, and potatoes in a lightly creamy broth seasoned with dill and lemon.

50 minMediumServes 4360 cal/serving

AmericanSoupStovetopHigh ProteinPescatarianLow CarbGluten-FreeNut-FreeAlcohol-Free

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Ingredients

12 oz skinless salmon fillet, 1-inch cubes
1/2 cup white quinoa, rinsed
1 lb Yukon Gold potatoes, 1/2-inch cubes
1 cup frozen corn kernels
2 tbsp unsalted butter
1 yellow onion, diced
2 celery stalks, diced
2 garlic cloves, minced
4 cups seafood or chicken broth
1/2 cup half-and-half
1 tsp dried dill
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper, freshly ground
1 lemon, halved
2 tbsp fresh chives or parsley, chopped

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 diced yellow onion and 2 diced celery stalks and cook until softened, about 5 minutes.
2

Add 2 minced garlic cloves and cook for 30 seconds. Stir in 1 tsp dried dill and 1/2 tsp smoked paprika.
3

Add 1 lb 1/2-inch cubes Yukon Gold potatoes and 4 cups seafood or chicken broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4

Stir in 1/2 cup rinsed white quinoa and 1 cup frozen corn kernels. Continue simmering for 12 minutes, until the quinoa is cooked and the potatoes are fork-tender.
5

Reduce the heat to low. Gently stir in 12 oz 1-inch cubes skinless salmon fillet. Simmer for 4-5 minutes until the salmon is cooked through and opaque. Check that the salmon has reached an internal temperature of 145°F (63°C).
6

Pour in 1/2 cup half-and-half and stir gently. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.
7

Squeeze 1 halved lemon over the pot. Ladle into bowls and garnish with 2 tbsp chopped fresh chives or parsley.

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Questions

What internal temperature should Salmon and Quinoa Chowder reach?

For Salmon and Quinoa Chowder, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Can I use another fish instead of salmon in Salmon and Quinoa Chowder?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Salmon and Quinoa Chowder uses 12 oz skinless salmon fillet, 1-inch cubes.

Is Salmon and Quinoa Chowder gluten-free?

Yes. As written, nothing in the ingredient list for Salmon and Quinoa Chowder is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Does Salmon and Quinoa Chowder contain fish?

Yes: 12 oz skinless salmon fillet, 1-inch cubes. The full allergen list for this entry is dairy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Salmon and Quinoa Chowder?

One serving (the recipe makes 4) has 27 g of protein in about 360 calories, alongside 17 g carbohydrate and 18 g fat, plus 3 g fiber and 1443 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Serve it with

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