Emily’S Springtime Salmon Chowder Recipe

Name: Emily’S Springtime Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons unsalted butter; 1 lb yukon gold potato, unpeeled, scrubbed, cut into 1/2 inch cubes; 1/4 cup finely chopped sweet onion, such as Vidalia; 1/2 teaspoon minced garlic; 3 cups chicken stock; 1 bunch green onion, including 2 inches green tops, cut on diagonal into 1/4 inch slices; 4 ounces thin asparagus, tips removed and reserved, stalks cut on diagonal into 1 inch thick pieces; 1/2 cup half-and-half; 8 ounces skinless salmon, cut into 3/4 inch cubes; kosher salt; fresh ground black pepper; 2 teaspoons chopped of fresh mint; 2 teaspoons chopped fresh chives; 2 teaspoons chopped fresh dill; 1/2 cup snow peas, ends trimmed and cut on diagonal (optional)

Servings: persons

1 1/2 tablespoons unsalted butter
1 lb yukon gold potato, unpeeled, scrubbed, cut into 1/2 inch cubes
1/4 cup finely chopped sweet onion, such as Vidalia
1/2 teaspoon minced garlic
3 cups chicken stock
1 bunch green onion, including 2 inches green tops, cut on diagonal into 1/4 inch slices
4 ounces thin asparagus, tips removed and reserved, stalks cut on diagonal into 1 inch thick pieces
1/2 cup half-and-half
8 ounces skinless salmon, cut into 3/4 inch cubes
kosher salt
fresh ground black pepper
2 teaspoons chopped of fresh mint
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
1/2 cup snow peas, ends trimmed and cut on diagonal (optional)

1
Heat butter in a large pot (with lid) set over medium heat.
2
When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.
3
Add in onion; cook/stir constantly, for 2 minutes.
4
Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.
5
Mash the potatoes in the pot with the back of a fork.
6
Add in chicken stock; increase heat to medium.
7
Stir well to scrape up the brown bits on the bottom of the pan.
8
Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).
9
Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.
10
Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.
11
The salmon will be opaque and cooked through in 3-4 minutes.
12
Taste chowder and season with salt and several grinds of pepper, as needed.
13
To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons unsalted butter, 1 lb yukon gold potato, unpeeled, scrubbed, cut into 1/2 inch cubes, 1/4 cup finely chopped sweet onion, such as Vidalia, 1/2 teaspoon minced garlic, and more.

Yes, Emily’S Springtime Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emily’S Springtime Salmon Chowder

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