Creamy Salmon & Corn Chowder With Dill
Recipe: #25436
January 11, 2017
Categories: Salmon, Corn Diabetic, Heart Healthy, No Eggs, Herbs, Salmon Dinner, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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