Name: Seattle Salmon Chowder
Yield: 4
Cuisine: Seattle
Ingredients: 2.00 cups salmon fillets; 3.00 tablespoons butter; 1.00 cup chopped onion; 2.00 tablespoons all-purpose flour; 2.00 cups chicken broth; 1.00 teaspoon dried dill weed; 0.25 teaspoon ground black pepper; 0.50 cup heavy cream; 2.00 tablespoons chopped fresh parsley

Seattle Salmon Chowder

A creamy and delicious salmon chowder with a hint of dill.

Preparation time: 15 Minutes

Cooking time: 25 Minutes

Total duration: 40 Minutes

calories: 467, fat: 28 g, saturated fat: 14 g, cholesterol: 92 mg, sodium: 517 mg, carbohydrates: 24 g, fiber: 2 g, sugar: 3 g, protein: 26 g

This salmon chowder is a creamy and delicious dish that is perfect for a cold, rainy Seattle day. The salmon is cooked in a creamy broth with a hint of dill, and is served with a sprinkle of fresh herbs. Serve with a side of crusty bread for a satisfying and comforting meal.

Ingredients

2 cups salmon fillets
3 tablespoons butter
1 cup chopped onion
2 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon dried dill weed
0.25 teaspoon ground black pepper
0.5 cup heavy cream
2 tablespoons chopped fresh parsley

Salmon chowder Seattle Seafood
add to Bring shoping list add to G Google Calender

short description

Cut the salmon into cubes and set aside.
Melt the butter in a large pot over medium heat.
Add the onion and cook until tender.
Stir in the flour and cook for 1 minute.
Gradually stir in the chicken broth and bring to a boil.
Add the salmon, dill weed, and pepper, and cook for 10 minutes.
Stir in the cream and cook for 5 minutes.
Sprinkle with parsley and serve.

detailed description

Cut the salmon into cubes and set aside.
Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Stir in the flour and cook for 1 minute, stirring constantly.
Gradually stir in the chicken broth and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the salmon, dill weed, and pepper, and cook for 10 minutes.
Stir in the cream and cook for 5 minutes. Sprinkle with parsley and serve.

back