Eric'S Viking Chowder Recipe

Name: Eric'S Viking Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/4 cup flour; 3 cups fish stock, clam juice or 3 cups vegetable broth; 4 medium-large potatoes, peeled and roughly diced; 1 medium onion, peeled and finely diced; 1 1/2 lbs salmon fillets; 1 lb mixed shellfish and mussels; 1/2 cup whipping cream; 1/8 teaspoon powdered saffron (about 1 large pinch); GARNISH; dried dill (optional) or fresh dill (to garnish) (optional)

Servings: persons

2 tablespoons butter
1/4 cup flour
3 cups fish stock, clam juice or 3 cups vegetable broth
4 medium-large potatoes, peeled and roughly diced
1 medium onion, peeled and finely diced
1 1/2 lbs salmon fillets
1 lb mixed shellfish and mussels
1/2 cup whipping cream
1/8 teaspoon powdered saffron (about 1 large pinch)
GARNISH
dried dill (optional) or fresh dill (to garnish) (optional)

1
Over medium-high heat in a large saucepan, stir the butter and flour together to make a light golden roux. Immediately whisk in fish stock, stirring until any lumps dissolve.
2
Stir in diced potatoes and onion, reduce heat to medium, and cook until potatoes are tender, about 25 minutes.
3
Remove any skin from the salmon, then finely slice flesh into thin strips along the diagonal of the fillet.
4
Stir the salmon, mixed shellfish, whipping cream, and saffron into the soup.
5
Heat until fish is fully cooked and soup is warmed through, about 10 minutes.
6
Garnish with dried or fresh dill, if desired, and serve.

630

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 11 ingredients. The key ingredients include: 2 tablespoons butter, 1/4 cup flour, 3 cups fish stock, clam juice or 3 cups vegetable broth, 4 medium-large potatoes, peeled and roughly diced, and more.

Yes, Eric'S Viking Chowder falls under the Soups & Stews 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.

Eric'S Viking Chowder

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