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Salmon Dill Chowder with Potatoes
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Measuring Cups

Ingredients
  

  • 1 pound salmon fillet, cut into bite-sized pieces
  • 3 medium Yukon gold potatoes, diced
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 4 cups low-sodium chicken broth
  • 1 cup low-fat milk
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes until the vegetables soften.
  • Add the diced potatoes and low-sodium chicken broth to the pot. Bring the mixture to a simmer and cook for 12 minutes until the potatoes are tender.
  • Gently stir in the salmon pieces and black pepper. Simmer for 5 minutes until the salmon flakes easily with a fork.
  • Pour in the low-fat milk and stir in the fresh dill. Heat for 2 more minutes without boiling, then remove from the heat.

Notes

Use fresh dill rather than dried for the best flavor in the finished chowder. Leftovers keep well in the refrigerator for up to two days. Reheat gently over low heat and add a splash of milk if the broth thickens too much.
Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board, Measuring Cups