Salmon and Quinoa Chowder
A rich, protein-forward American chowder with flaky salmon, fluffy quinoa, corn, and potatoes in a lightly creamy broth seasoned with dill and lemon.
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 stalks celery stalks, diced
- 2 cloves 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
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 diced yellow onion and 2 stalks diced celery stalks and cook until softened, about 5 minutes.
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2
Add 2 cloves minced garlic cloves and cook for 30 seconds. Stir in 1 tsp dried dill and 1/2 tsp smoked paprika.
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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.
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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.
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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).
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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.
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7
Squeeze 1 halved lemon over the pot. Ladle into bowls and garnish with 2 tbsp chopped fresh chives or parsley.