Salmon and Potato Chowder

This creamy chowder takes just minutes to prepare when you use salmon that’s already cooked.

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Medium


Serves: 6

Ingredients

  • 1/4 cup butter
  • 1 onion, diced
  • 1 clove garlic, minced
  • 3 stalks celery, diced
  • 1 pound baby potatoes, quartered
  • 2 cups corn (fresh or frozen)
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup half and half, divided
  • 2 tablespoons all-purpose flour
  • 12 ounces smoked salmon, broken into bite size pieces
  • 2 teaspoons dill, chopped

Directions

  • Melt butter in a large pot over medium heat. Sauté onion, celery and garlic until tender.
  • Stir in potatoes, corn, broth, salt and pepper and bring to a boil. Reduce heat and simmer 15 minutes.
  • Mix ¼ cup half and half with flour and add to hot soup, stirring constantly. Pour remaining half and half in the soup and add the smoked salmon.
  • Cook until heated through. Garnish with fresh dill.
  • Refrigerate leftovers.