Salmon Chowder

Name: Salmon Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter; 397 grams salmon (buy whichever type is cheapest); 237 milliliters thinly sliced carrots; 118 milliliters chopped celery; 710 milliliters chicken broth; 237 milliliters frozen or canned (drained) corn kernels; 1 teaspoons dried dillweed; 2 Tbsps all-purpose flour; 1 clove garlic, minced; 59 milliliters chopped green bell pepper; 473 milliliters milk; 1 small onion, minced; 237 milliliters peeled and finely diced potato; 1 teaspoons salt

Salmon Chowder might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 377 calories, 31g of protein, and 16g of fat. If you have pepper, butter, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring.

Ingredients you will need

Bell Pepper

Butter

Celery

Onion

Soup

Equipment you will use

Pot

Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute.

Ingredients you will need

Vegetable

Garlic

Add flour and stir until it is evenly dispersed.

Ingredients you will need

All Purpose Flour

Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.

Ingredients you will need

Black Pepper

Potato

Carrot

Broth

Dill

Salt

Add milk, corn, and salmon.

Ingredients you will need

Salmon

Corn

Milk

Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.

Ingredients you will need

Cheese

Equipment you will use

Bowl

Ladle

Equipment

Pot

Bowl

Ladle

Ingredients

Servings:

0teaspoons

black pepper 2Tbsps

butter 397grams

salmon (buy whichever type is cheapest)237milliliters

thinly sliced carrots 118milliliters

chopped celery 710milliliters

chicken broth 237milliliters

frozen or canned (drained) corn kernels 1teaspoons

dried dillweed 2Tbsps

all-purpose flour 1clove

garlic, minced 59milliliters

chopped green bell pepper 473milliliters

milk 1small

onion, minced 237milliliters

peeled and finely diced potato 1teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.