Pescatarian Salmon Chowder
Total time50 min
Prep time15 min
Cook time35 min
4.6(25)
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Learn more →Ingredients
4 servings
For the chowder
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 1 lb yukon gold potatoes, peeled and cut into ¾-inch cubes
- 2 tbsp all-purpose flour
- 2 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 ½ cups whole milk
- ½ cup heavy cream
- 1 ¼ lb fresh salmon fillet, skin removed, cut into 1-inch pieces
- 1 tsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the carrots and potatoes and stir to coat with the butter. Sprinkle the flour over the vegetables and stir continuously for 1 minute, until the flour is absorbed and no dry patches remain.
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