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

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.

Questions

Can I make Salmon and Quinoa Chowder dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup half-and-half. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Salmon and Quinoa Chowder keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Salmon and Quinoa Chowder?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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