Fresh Salmon Chowder
Make this cheesy fresh salmon chowder for a delicious lunch or dinner. Dill is a fabulous addition, but parsley will work as well.
Ingredients
- 3 tablespoons butter
- 2 ribs celery, chopped
- 3/4 cup diced carrots
- 1/4 cup chopped shallots
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 to 3 medium red-skinned potatoes, diced
- 1 pound fresh salmon, cut into chunks
- 1 cup frozen peas, thawed
- 2 cups whole milk
- 2 cups mild cheddar cheese, shredded
- 1 tablespoon chopped fresh dill, or parsley, plus more for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Add the chopped celery, diced carrot, and shallots and sauté for about 5 minutes, or until the vegetables are just tender.
- Add the flour to the vegetables and stir to blend thoroughly; cook, stirring, for 2 minutes. Gradually stir the chicken stock into the vegetables and then add the diced potatoes. Bring to a simmer and cook for about 12 to 16 minutes, or until the vegetables are tender.
- Add the salmon and peas to the saucepan and continue to cook for about 2 minutes.
- Add the milk and cheese; cook, stirring, until the chowder is hot and the cheese is melted.
- Stir in the dill or parsley and pepper, and add salt, to taste.
- Cook for 1 minute longer.
- Serve the chowder with crusty bread or rolls or crackers.
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