Ingredients for Creamy Salmon Chowder
- Olive Oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- Red Bell Pepper
- Yukon Gold Potatoes
- 1 medium zucchini, diced
- 4 cups chicken broth
- Fresh Dill Weed
- Salt & Fresh Ground Pepper
- Pink Salmon
- 1/2 cup milk
- 2 tablespoons cornstarch
- Scallion
- Fresh Dill
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How to Make Creamy Salmon Chowder
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped, 2 stalks celery, chopped, and 1 red bell pepper, chopped. Cook for about 5 minutes, stirring occasionally, until softened.
- Add 2 medium potatoes, peeled and diced, 1 medium zucchini, diced, 4 cups chicken broth, 2/3 cup water, 1 tablespoon fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes and zucchini are tender.
- Meanwhile, flake 1 pound cooked salmon (canned or leftover) into a bowl, removing any bones. Mash lightly with a fork.
- In a medium bowl, whisk together 2 tablespoons cornstarch and 1/2 cup milk until smooth.
- Add the flaked salmon and milk mixture to the saucepan. Stir to combine.
- Bring to a simmer, then reduce heat and cook, stirring occasionally, until the chowder has slightly thickened, about 10 minutes.
- Serve hot, garnished with chopped scallions and fresh dill.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
15g
Carbs
8g
