Creamy Salmon & Corn Chowder With Dill

6
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Heat olive oil in a large pot over medium heat; add leeks, celery, red pepper and garlic.

Step 2

Cook and stir until vegetables begin to soften, about 3 minutes.

Step 3

Add thyme and tarragon; cook and stir for 30 more seconds.

Step 4

Add flour and mix well until vegetables are completely coated; add chicken broth.

Step 5

Bring mixture to a boil, stirring constantly.

Step 6

Soup will thicken slightly.

Step 7

Stir in corn and cream.

Step 8

Reduce heat to medium-low and stir in salmon, salt and pepper.

Step 9

Cover and simmer until salmon is cooked through, about 5-6 minutes, depending on size of salmon pieces.

Step 10

Remove soup from heat and stir in dill, lemon juice, lemon zest and mustard.

Step 11

Serve immediately.

Tips & Variations


No special items needed.

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