Ingredients for Alaskan Salmon Chowder
- 1 medium onion
- 2 celery stalks
- 1 green bell pepper
- 2 cloves garlic
- 3 1/2 cups chicken broth
- 2 medium potatoes
- 1 medium carrot
- 1/2 teaspoon seasoned salt
- 1 tablespoon fresh dill
- 1 medium zucchini
- 1 cup frozen corn
- 1 cup milk
- 1 1/2 pounds cooked salmon
- 1 tablespoon olive oil
- salt & freshly ground black pepper (to taste)
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How to Make Alaskan Salmon Chowder
- Finely chop 1 medium onion, 2 celery stalks, 1 green bell pepper, and 2 cloves garlic.
- In a large saucepan or Dutch oven, sauté the chopped onion, celery, and green pepper in 1 tablespoon of olive oil over medium heat until softened (about 5 minutes). Add the garlic and cook for another minute until fragrant.
- Pour in 1/4 cup of chicken broth and cook until the vegetables are tender, about 3-5 minutes.
- Add 2 medium potatoes (peeled and diced), 1 medium carrot (diced), 1/2 teaspoon of seasoned salt (optional), 1 tablespoon of fresh dill (chopped), and the remaining 3 1/4 cups of chicken broth.
- Bring the mixture to a simmer, cover, and cook for 20 minutes, or until the potatoes and carrots are tender.
- Stir in 1 medium zucchini (diced).
- Simmer for another 5 minutes.
- Gently fold in 1 cup of frozen corn, 1 cup of milk (or half-and-half for extra richness), and 1.5 pounds of cooked salmon (flaked).
- Heat through, stirring gently, until the chowder is heated through and the salmon is warmed. Do not boil.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
20g
Fat
15g
Carbs
10g
