Creamy Salmon Chowder

Name: Creamy Salmon Chowder
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb salmon; 3 tbsp butter; 1 leek; 2 stalks celery; 2 potatoes; 3 cups chicken stock; 1 cup heavy cream; 1 cup frozen corn; 2 tbsp all-purpose flour; 2 tbsp dill; 1 lemon

40minutes

4servings

$3.40per serving

29gprotein

Dinner · American

Flaky salmon, tender potatoes, and dill in a rich creamy broth, the Pacific Northwest classic that turns one fillet into dinner for four.

450 calories · Comfortable · American · Dinner

Comfort Food High-Protein

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Recipe code JMPYQN · enter it in Anychef

Ingredients

11 ingredients · serves 4about $13.60

1 lb salmon
3 tbsp butter
1 leek
2 stalks celery
2 potatoes
3 cups chicken stock
1 cup heavy cream
1 cup frozen corn
2 tbsp all-purpose flour
2 tbsp dill
1 lemon

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Instructions

Step 1 of 6
Halve the leek lengthwise, rinse well, and slice thin. Melt the butter in a large pot over medium heat and cook the leek and diced celery until soft, about 6 minutes.
Step 2 of 6
Stir in the flour and cook 1 minute, then slowly whisk in the stock.
Step 3 of 6
Add the potatoes, peeled and cut into 1/2 inch cubes, and simmer until just tender, about 12 minutes.
Step 4 of 6
Cut the salmon into 1 inch chunks, removing the skin. Stir in the cream and corn, then nestle in the salmon.
Step 5 of 6
Simmer gently until the salmon flakes easily, 5 to 6 minutes. Do not boil hard or the fish will toughen.
Step 6 of 6
Stir in chopped dill and a squeeze of lemon. Season with salt and pepper and serve.