Smoked Salmon Chowder

If you have roughly 45 minutes to spend in the kitchen, Smoked Salmon Chowder might be a tremendous pescatarian recipe to try. This recipe makes 6 servings with 432 calories, 17g of protein, and 26g of fat each. For $4.23 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 68 people found this recipe to be yummy and satisfying. Head to the store and pick up new potatoes, dried thyme, celery stalks, and a few other things to make it today. A few people really liked this main course. It is brought to you by Pinch of Yum. Overall, this recipe earns a good spoonacular score of 70%. Smoked Salmon Chowder, Smoked Salmon Chowder, and Smoked Salmon Chowder are very similar to this recipe.

Servings: 6

 

Ingredients:

4 cups broth (I used chicken broth but veg would work)

3-4 tablespoons butter

5 carrots, peeled and diced (about 2 cups)

3 celery stalks, sliced into small pieces (about 2 cups)

1 cup cream

1½ teaspoons dried thyme

1 tablespoon flour

2 cups milk

6-7 new potatoes, washed and diced

1 onion, chopped (about 2 cups)

12-16 ounces smoked salmon

½ cup white wine

Equipment:

frying pan

whisk

Cooking instruction summary:

Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the white wine to deglaze the pan and get all those yummy browned bits up in the mix.Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit - more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly.Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper.

 

Step by step:


1. Heat the butter in a large pan over medium high heat.

2. Add the onion, carrots, and celery.

3. Saute until fragrant and soft.

4. Add the white wine to deglaze the pan and get all those yummy browned bits up in the mix.

5. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender.

6. Whisk the flour into the milk and add to the pan (this helps it thicken up a little bit - more flour = more thickening).

7. Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly.

8. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper.


Nutrition Information:

Quickview
535k Calories
19g Protein
25g Total Fat
54g Carbs
14% Health Score
Limit These
Calories
535k
27%

Fat
25g
40%

  Saturated Fat
14g
93%

Carbohydrates
54g
18%

  Sugar
11g
13%

Cholesterol
90mg
30%

Sodium
1218mg
53%

Alcohol
2g
11%

Get Enough Of These
Protein
19g
39%

Vitamin A
8424IU
168%

Vitamin D
11µg
74%

Vitamin C
48mg
59%

Vitamin B6
0.96mg
48%

Potassium
1371mg
39%

Vitamin B12
2µg
38%

Phosphorus
345mg
35%

Selenium
23µg
33%

Vitamin B3
5mg
28%

Fiber
6g
28%

Manganese
0.52mg
26%

Copper
0.43mg
21%

Vitamin B2
0.36mg
21%

Magnesium
83mg
21%

Vitamin B1
0.3mg
20%

Calcium
185mg
19%

Vitamin B5
1mg
17%

Vitamin K
16µg
16%

Iron
2mg
16%

Folate
63µg
16%

Vitamin E
1mg
12%

Zinc
1mg
10%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

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