Description
This creamy salmon chowder is a comforting dish made with fresh ingredients, perfect for a cozy meal.
Ingredients
Scale
- 1 lb salmon fillet, cut into chunks (Use halal-friendly fish.)
- 2 cups potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth (Choose according to dietary preference.)
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Begin by chopping your onion, dicing your potatoes, and cutting the salmon into chunks. Set everything aside for easy access during cooking.
- In a large pot over medium heat, add a splash of oil and toss in the chopped onion. Sauté it until it becomes translucent, about 3-4 minutes. Add the minced garlic, sautéing for an extra minute until fragrant.
- Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes. You want the potatoes to become tender but not mushy.
- Gently add the salmon chunks and corn to the pot, then simmer for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Slowly pour in the heavy cream, stirring to combine. Let it heat through, allowing the chowder to thicken slightly. Season with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with fresh dill or parsley. Enjoy hot!
Notes
- This chowder can be customized with your choice of vegetables.
- For a lighter version, substitute heavy cream with milk or a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg