Emily’S Springtime Salmon Chowder
Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 lb yukon gold potato, unpeeled, scrubbed, cut into 1/2 inch cubes
- 1/4 cup finely chopped sweet onion, such as Vidalia ⓘ
- 1/2 teaspoon minced garlic ⓘ
- 3 cups chicken stock ⓘ
- 1 bunch green onion, including 2 inches green tops, cut on diagonal into 1/4 inch slices ⓘ
- 4 ounces thin asparagus, tips removed and reserved, stalks cut on diagonal into 1 inch thick pieces ⓘ
- 1/2 cup half-and-half ⓘ
- 8 ounces skinless salmon, cut into 3/4 inch cubes
- kosher salt ⓘ
- fresh ground black pepper ⓘ
- 2 teaspoons chopped of fresh mint ⓘ
- 2 teaspoons chopped fresh chives ⓘ
- 2 teaspoons chopped fresh dill ⓘ
Instructions
- Heat butter in a large pot (with lid) set over medium heat.
- When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.
- Add in onion; cook/stir constantly, for 2 minutes.
- Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.
- Mash the potatoes in the pot with the back of a fork.
- Add in chicken stock; increase heat to medium.
- Stir well to scrape up the brown bits on the bottom of the pan.
- Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).
- Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.
- Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.
- The salmon will be opaque and cooked through in 3-4 minutes.
- Taste chowder and season with salt and several grinds of pepper, as needed.
- To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.
Nutrition & Diet Analysis (per serving)
560
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).