Salmon Chowder

Name: Salmon Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs skinless salmon fillets, 1-inch cubes; 2 tbsp unsalted butter; 1 yellow onion, diced; 2 celery stalks, sliced; 4 garlic cloves, minced; 1 lb Yukon Gold potatoes, 1/2-inch dice; 4 cups low-sodium chicken broth (or seafood broth); 1 cup frozen or fresh corn kernels; 1/2 cup heavy cream; 1 tsp dried dill; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tsp fresh lemon juice; 2 tbsp fresh chives, snipped

A creamy, hearty American chowder loaded with flaky salmon, tender potatoes, sweet corn, and celery in a rich, dill-scented broth. Comforting enough for a cold night yet light enough for a weeknight bowl.

50 minEasyServes 4390 cal/serving

AmericanSoupStovetopPescatarianHigh ProteinLow CarbGluten-FreeAlcohol-Free

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Ingredients

1.5 lbs skinless salmon fillets, 1-inch cubes
2 tbsp unsalted butter
1 yellow onion, diced
2 celery stalks, sliced
4 garlic cloves, minced
1 lb Yukon Gold potatoes, 1/2-inch dice
4 cups low-sodium chicken broth (or seafood broth)
1 cup frozen or fresh corn kernels
1/2 cup heavy cream
1 tsp dried dill
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tsp fresh lemon juice
2 tbsp fresh chives, snipped

Instructions

1

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

Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3

Add 1 lb 1/2-inch dice Yukon Gold potatoes and 4 cups low-sodium chicken broth (or seafood broth). Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender, about 12-15 minutes.
4

Stir in 1 cup frozen or fresh corn kernels, 1/2 cup heavy cream, 1 tsp dried dill, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
5

Add 1.5 lbs 1-inch cubes skinless salmon fillets pieces, stir gently to submerge, and cook until the salmon is opaque and flakes easily, about 5-6 minutes. The internal temperature should reach 145°F (63°C). Do not boil once the salmon is in.
6

Stir in 2 tsp fresh lemon juice. Taste and adjust seasoning. Ladle into bowls and garnish with 2 tbsp snipped fresh chives.

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Questions

What internal temperature should Salmon Chowder reach?

For Salmon 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 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 Chowder uses 1.5 lbs skinless salmon fillets, 1-inch cubes.

Can I make Salmon Chowder dairy-free?

Yes. The dairy in Salmon Chowder is 2 tbsp unsalted butter, 1/2 cup heavy cream. 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.

Does Salmon Chowder contain fish?

Yes: 1.5 lbs skinless salmon fillets, 1-inch cubes. The full allergen list for this entry is dairy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Salmon Chowder?

One serving (the recipe makes 4) has 8 g of protein in about 390 calories, alongside 18 g carbohydrate and 16 g fat, plus 3 g fiber and 1660 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

Serve it with

Slow Cooker Maple Bourbon Baked Beans side
Broccoli Bacon Salad salad
Sesame Spinach (Gomae) side

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