Salmon-Vegetable Chowder Recipe

Name: Salmon-Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, chopped; 6 shallots, chopped; 1/3 cup chopped fresh dill; 3 medium Yukon gold potatoes, peeled and diced; 6 medium carrots, diced; Kosher salt; 1 10 -ounce package sliced white mushrooms; 10 ounces Brussels sprouts, halved (quartered if large); 2 large egg yolks; 1 cup half-and-half; 3 tablespoons dry white wine or fresh lemon juice; 3/4 pound skinless salmon fillet, cut into 2-inch pieces; Freshly ground pepper

Servings: persons

4 slices bacon, chopped
6 shallots, chopped
1/3 cup chopped fresh dill
3 medium Yukon gold potatoes, peeled and diced
6 medium carrots, diced
Kosher salt
1 10 -ounce package sliced white mushrooms
10 ounces Brussels sprouts, halved (quartered if large)
2 large egg yolks
1 cup half-and-half
3 tablespoons dry white wine or fresh lemon juice
3/4 pound skinless salmon fillet, cut into 2-inch pieces
Freshly ground pepper

1
Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes.
2
Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
3
Add the potatoes, carrots, 4 cups water and 1 teaspoon salt.
4
Increase the heat to medium high, cover and bring to a simmer.
5
Cook until the potatoes and carrots are almost tender, about 6 minutes.
6
Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes.
7
Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
8
Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes.
9
Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes.
10
Season with salt and pepper.
11
Divide among bowls and top with the remaining dill.
12
Per serving: Calories 567; Fat 23 g (Saturated 9 g); Cholesterol 184 mg; Sodium 858 mg; Carbohydrate 58 g; Fiber 8 g; Protein 33 g
13
Photograph by Antonis Achilleos

515

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 13 ingredients. The key ingredients include: 4 slices bacon, chopped, 6 shallots, chopped, 1/3 cup chopped fresh dill, 3 medium Yukon gold potatoes, peeled and diced, and more.

Yes, Salmon-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-Vegetable Chowder

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