Creamy Salmon & Corn Chowder With Dill
January 11, 2017
"Wonderful chowder for a comforting meal! I have made this as written and then with home canned salmon, dried dill and jarred pimentos and whipping cream. Both ways are wonderful. From J&G Podleski."
- Serving Size: 1 (302.7 g)
- Calories 408.3
- Total Fat - 22.1 g
- Saturated Fat - 8.2 g
- Cholesterol - 114.4 mg
- Sodium - 1127 mg
- Total Carbohydrate - 31.6 g
- Dietary Fiber - 1.6 g
- Sugars - 15.2 g
- Protein - 21.1 g
- Calcium - 101.3 mg
- Iron - 2.2 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.3 mg
Heat olive oil in a large pot over medium heat; add leeks, celery, red pepper and garlic.
Cook and stir until vegetables begin to soften, about 3 minutes.
Add thyme and tarragon; cook and stir for 30 more seconds.
Add flour and mix well until vegetables are completely coated; add chicken broth.
Bring mixture to a boil, stirring constantly.
Soup will thicken slightly.
Stir in corn and cream.
Reduce heat to medium-low and stir in salmon, salt and pepper.
Cover and simmer until salmon is cooked through, about 5-6 minutes, depending on size of salmon pieces.
Remove soup from heat and stir in dill, lemon juice, lemon zest and mustard.
Tips & Variations
No special items needed.