High Protein Salmon Chowder for Cold Thanksgiving Nights
Tender salmon, potatoes and sweet corn in a creamy dill broth. 30g protein — 45 minutes, serves 4.
Equipment
- A large heavy-bottomed pot or Dutch oven for simmering the chowder
- A sharp chef's knife for cubing the salmon and dicing the vegetables
- A wooden spoon for stirring without breaking up the salmon
- A ladle for serving the chowder into bowls
Ingredients
- 650 g (about 1.5 lb) skinless salmon fillet, cut into 2 cm cubes
- 450 g (about 1 lb) baby potatoes, halved or quartered
- 150 g (about 1 cup) sweet corn kernels, fresh or frozen
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 500 ml (about 2 cups) low-sodium fish or vegetable stock
- 240 ml (about 1 cup) half-and-half
- 1 tbsp fresh dill chopped, plus extra to serve
- 1 tbsp lemon juice freshly squeezed
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1/4 tsp smoked paprika
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot over medium heat. Add the onion and celery and cook for 5 minutes, until softened but not browned.
- Stir in the garlic and smoked paprika and cook for 1 minute, until fragrant.
- Add the potatoes and stock, season with the salt and pepper, and bring to a gentle boil. Reduce the heat and simmer for 15 minutes, until the potatoes are just tender.
- Stir in the sweet corn and half-and-half and bring the chowder back to a gentle simmer — do not let it boil hard, or the cream can split.
- Gently add the salmon cubes, nestling them into the hot broth. Cover and cook on low for 5–6 minutes, until the salmon flakes easily with a fork.
- Take the pot off the heat and stir in the lemon juice and chopped dill. Taste and adjust the salt and pepper.
- Ladle into warm bowls and serve with extra dill on top and crusty bread on the side.
Notes
Add the salmon last — 5–6 minutes on low heat is enough. Don't boil after the cream goes in. Keeps 2 days refrigerated; reheat gently with a splash of stock.