Salmon Chowder

[ingredients title=”Ingredients”]

  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 bunch scallions, sliced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • ⅛ teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 2 tablespoons flour
  • 1 quart whole milk
  • 1 cup vegetable stock or water
  • 1 pound white potatoes, diced into ½-inch pieces
  • ¾ pound skinless salmon fillet, cubed
  • 2 cups frozen corn
  • Chopped fresh parsley


[directions title=”Directions”]

  1. In a large dutch oven or stockpot over medium heat, add butter and oil. Add green onions, celery, garlic, red pepper, salt, and pepper. Stir occasionally until celery softens, about 5 minutes. Add flour and stir 1 minute.
  2. Stir in milk and vegetable stock, add potatoes and bring to a simmer, stirring occasionally. Cook until potatoes are tender, about 10-15 minutes. Add the salmon and corn, cooking until salmon is cooked through, about 5 minutes. Top with fresh parsley.




Still Hungry?

Get more recipes, articles, cookbook recommendations, and more delivered right to your email inbox!

Copyright 2024 © Best Recipes Media Group, LLC. All rights Reserved.


Claim Your Free Gift!

Because who isn't hungry for more recipes?

Making dinner simple! With 30 delicious recipes to make getting dinner on the table easy. Regularly $11.99, get your digital download FREE today!

Don't worry. We'll never share your info!