Salmon Chowder
This creamy Salmon Chowder is a hearty and comforting dish packed with fresh salmon, vegetables, and a rich broth. Perfect for a cozy dinner or lunch.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Ladle
- 1 Stirring spoon
- 1 Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 1 cup corn kernels fresh or frozen
- 1 cup heavy cream
- 1 pound fresh salmon fillet, skinless and cubed
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Add the corn, cream, and cubed salmon to the pot. Stir gently and simmer for an additional 10 minutes, or until the salmon is cooked through and flakes easily.
- Season with dried thyme, salt, and pepper to taste. Remove from heat.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can substitute the fresh salmon with canned salmon if needed.
For a slightly thicker chowder, a small amount of cornstarch mixed with cold water can be added before serving.
This chowder can be stored in the refrigerator for up to 2 days. Reheat gently on the stove before serving.