Salmon and Vegetable Chowder Recipe

Name: Salmon and Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 tablespoon vegetable oil; 1 leek (white and pale green parts only), sliced; 1 teaspoon fennel seeds; 1 large russet potato, peeled, diced; 1 large zucchini, diced; 1 cup frozen corn kernels; 1 carrot, diced; 2 tablespoons chopped fresh thyme or 2 teaspoons dried; 3 cups canned low-salt chicken broth; 1/2 cup dry white wine; 1 pound skinless salmon fillet, cut into 3/4-inch pieces; 1 cup whipping cream

Servings: persons

1 tablespoon vegetable oil
1 leek (white and pale green parts only), sliced
1 teaspoon fennel seeds
1 large russet potato, peeled, diced
1 large zucchini, diced
1 cup frozen corn kernels
1 carrot, diced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
3 cups canned low-salt chicken broth
1/2 cup dry white wine
1 pound skinless salmon fillet, cut into 3/4-inch pieces
1 cup whipping cream

1
Heat oil in heavy large pot over medium heat.
2
Add leek and fennel seeds and saute until leek is tender but not brown, about 5 minutes.
3
Add potato, zucchini, corn, carrot and half of thyme.
4
Stir 2 minutes.
5
Add broth and wine; simmer until potato is tender, about 15 minutes.
6
Add salmon and cream.
7
Simmer until salmon is just opaque in center, about 5 minutes.
8
Season chowder to taste with salt and pepper.
9
Ladle chowder into deep bowls.
10
Sprinkle with remaining thyme.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 leek (white and pale green parts only), sliced, 1 teaspoon fennel seeds, 1 large russet potato, peeled, diced, and more.

Yes, Salmon and Vegetable 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 Vegetable Chowder

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