Description
A comforting and creamy salmon chowder featuring fresh salmon, potatoes, and sweet corn, perfect for chilly evenings.
Ingredients
- 1 lb salmon fillet, diced
- 4 cups fish or vegetable broth
- 2 cups potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion turns translucent.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Stir in the diced salmon and corn. Cook until the salmon is cooked through, around 5-7 minutes.
- Lower the heat and add the heavy cream, stirring until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill or parsley if desired.
Notes
Experiment with different types of potatoes for varied textures and consider adding spices for an extra kick.
