Rye Free Salmon Chowder

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
See all
2 tbsp all-purpose flour
2 cups 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!