Salmon and Gouda Chowder Recipe

Name: Salmon and Gouda Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs salmon fillets; 1 lemon, juice of; 4 tablespoons olive oil (divided); 1 teaspoon dill weed; 2 slices bacon; ½ cup diced carrot; ½ cup diced onion; ½ cup diced celery; 2 cups diced peeled potatoes; 1 ½ cups water or 1 ½ cups fish stock; 1 ¼ cups milk; 2 tablespoons flour; ¾ cup shredded gouda cheese; diced scallion

Servings: persons

1 12 lbs salmon fillets
1 lemon, juice of
4 tablespoons olive oil (divided)
1 teaspoon dill weed
2 slices bacon
½ cup diced carrot
½ cup diced onion
½ cup diced celery
2 cups diced peeled potatoes
1 ½ cups water or 1 ½ cups fish stock
1 ¼ cups milk
2 tablespoons flour
¾ cup shredded gouda cheese
diced scallion

1
Marinate the salmon in the lemon, 2 tbsps.
2
olive oil, dill and salt and pepper at least two hours then broil 5 minutes per side until done.
3
Meanwhile, cook 2 slices of bacon, crumble and set aside.
4
Reserve 1 tbsp.
5
of bacon fat to which you add 2 tbsps.
6
olive oil.
7
Sauted the vegetables in the oil and add the water or fish stock.
8
Cook just until vegetables are tender.
9
Mix 2 tbsps.
10
flour into 1 1/4 cs.
11
milk then add to vegetables.
12
Stir in gouda and cooked, flaked salmon with skin removed.
13
Top with slices scallions.
14
If it looks a little dry add more stock.

559

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 12 lbs salmon fillets, 1 lemon, juice of, 4 tablespoons olive oil (divided), 1 teaspoon dill weed, and more.

Yes, Salmon and Gouda 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.

Salmon and Gouda Chowder

How did you like this recipe?

Frequently Asked Questions