Description
Indulge in a comforting bowl of Creamy Garlic Butter Salmon Chowder. Learn how to make this delicious seafood chowder that’s perfect for cozy nights in!
Ingredients
- 1 lb salmon fillets, skinless (450 g)
- 2 tbsp vegetable oil (28 g)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups fish or vegetable broth (480 ml)
- 1 cup coconut cream (240 ml)
- 1 cup corn kernels, fresh or frozen (150 g)
- 2 medium potatoes, peeled and diced
- 1 cup carrots, diced (130 g)
- 1 cup celery, chopped (100 g)
- 1 tbsp cornstarch (8 g)
- 1 tsp salt (5 g)
- 1/2 tsp black pepper (1 g)
- 1/2 tsp cayenne pepper (1 g)
- 2 tbsp fresh parsley, chopped (8 g)
- 1 tbsp lemon juice (15 ml)
Instructions
- Cut the salmon fillets into bite-sized pieces and set aside.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic to the pot.
- Sauté until the onion becomes translucent, about 3-4 minutes.
- Sprinkle the flour over the onion and garlic, stirring to combine.
- Gradually pour in the fish or vegetable broth, stirring constantly.
- Add the diced potatoes, carrots, and celery to the pot.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook until the vegetables are tender, about 10-15 minutes.
- Stir in the heavy cream, corn kernels, salt, pepper, and paprika.
- Add the salmon pieces to the chowder.
- Simmer gently until the salmon is cooked through, about 5-7 minutes.
- Stir in the lemon juice and chopped parsley.
- Adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with additional parsley if desired.
Notes
- For a smoother consistency, consider blending some of the cooked vegetables before adding the salmon.
- Enhance the flavor profile by using smoked salmon in place of regular salmon fillets.
- Expand the variety by incorporating other seafood such as shrimp or mussels into the chowder.
