Description
A rich and creamy salmon chowder filled with vegetables.
Ingredients
Scale
- 2 cups salmon, cooked and flaked
- 4 cups potatoes, diced
- 1 cup corn, frozen or fresh
- 1 cup celery, chopped
- 1 cup onion, chopped
- 4 cups chicken broth
- 2 cups heavy cream
- 2 tablespoons butter
- 1 teaspoon dill
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and celery, cooking until soft.
- Stir in potatoes and chicken broth.
- Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add corn, salmon, cream, dill, salt, and pepper.
- Heat through and serve hot.
Notes
- Use fresh or canned salmon.
- Adjust thickness by adding more or less cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg