Serves a Crowd
Salmon Chowder Recipe
- Prep time 10 minutes
- Cook time 30 minutes
- Serves 4
Author Notes
Are you looking for a quick and delicious dinner recipe? Look no further! I've found an amazing recipe for a healthy salmon chowder that you'll absolutely love. This recipe is not only quick and easy to prepare but also packed with nutrients.
The main ingredient in this salmon chowder is, of course, salmon. Salmon is a high-protein food that can provide essential nutrients to support your overall health. With 22.2 grams of protein per 100-gram serving, it can be a great choice for those looking to increase their protein intake and support muscle development.
To make this flavorful chowder, the recipe calls for a few other ingredients such as potatoes, celery, herbs, and spices. These ingredients not only add depth of flavor but also increase the volume of the chowder, keeping you fuller for longer. The chowder also includes unsalted chicken broth, all-purpose flour as a thickening agent, and dairy products like heavy cream, unsalted butter, and whole milk for a rich and creamy texture.
For those who may have dietary restrictions, the recipe provides alternative options. If you're lactose intolerant, you can substitute the dairy products with nut milk, coconut milk, or even water. Coconut cream can be used instead of heavy cream, and olive oil or other neutral, plant-based oils can replace butter.
Now you may be wondering how to cook this delicious salmon chowder. Below is what you need —Luna Regina
Ingredients
-
14 ounces
skinless boneless salmon (cubed)
-
10 ounces
potatoes (cubed)
-
4 ounces
baguette bread (sliced diagonally)
-
3 ounces
raw cured bacon (chopped)
-
4 ounces
celery (cubed)
-
4 ounces
white onions (diced)
-
2 ounces
canned sweet corn (drained and rinsed)
-
2 ounces
jalapeño pepper (deseeded, cubed)
-
1 cup
whole milk
-
4 tablespoons
heavy cream
-
1 1/2 cups
unsalted chicken broth
-
1 tablespoon
garlic (minced)
-
1 tablespoon
unsalted butter
-
1 tablespoon
all-purpose flour
-
1/4 teaspoon
salt
-
1/2 teaspoon
black pepper
-
2 tablespoons
scallions (finely chopped)
Directions
- Cook the bacon: In a medium pot over medium heat, add 3 oz chopped bacon and cook for 2 minutes to lightly crispen the bacon and render the fat.
- Sauté the spices and vegetables: Add 2 oz jalapeño pepper and 1 tbsp minced garlic to the bacon; stir a couple of times. Continue to add 4 oz diced white onions, 4 oz cubed celery, and 1 tbsp unsalted butter. Stir and sauté for 2 more minutes.
- Add potatoes and sweet corn: To the pot, add 10 oz cubed potatoes and 2 oz sweet corn. Stir to combine everything.
- Add seasoning and thickener: Add 1/2 tsp black pepper, 1 tbsp all-purpose flour, and 1/4 tsp salt to the pot. Stir to coat the flour evenly.
- Add salmon and dairy: Add 14 oz boneless skinless salmon to the pot and stir around. Continue to add 1 1/2 cup unsalted chicken broth, 1 cup whole milk, and 4 tbsp heavy cream. Give everything a stir. Bring the pot to a boil. Once it starts boiling, reduce the heat to low and simmer for 25 minutes.
- Toast the bread: While you wait for the chowder to cook, preheat the air fryer to 355°F for 5 minutes. Then add 4 oz sliced baguette to the basket of the air fryer and toast for 3 minutes. Remove from the air fryer and set aside. (If you don’t have an air fryer, you can alternatively use a toaster or oven.)
- Garnish and serve: Transfer the chowder into 4 serving bowls. Sprinkle with chopped scallions and serve immediately with the toasted bread.
See what other Food52ers are saying.