Скачать или смотреть Creamy Salmon Chowder

Hey there, it’s Chef Jay! 🐟🥣 Cozy comfort is on the menu with this Creamy Salmon Chowder—flaky salmon chunks poached in a velvety broth with tender potatoes, sweet carrots, and a touch of cream. 🍲✨ Finished with fresh dill and a squeeze of lemon, it’s rich, hearty, and bright all at once. Perfect with a slice of crusty bread for dipping, pure bowlful bliss! 🥖🍋

Ingredients

½ lb (about 2 fillets) skinless salmon, cut into chunks
4 tsp ButcherBox Lemon Pepper Seasoning
1 tbsp olive oil or butter
1 onion
2 carrots
1 celery stalk
2 garlic cloves
4 cups vegetable stock
2 medium potatoes
½ tsp thyme (dried or fresh)
½ tsp salt (adjust to taste)
Black pepper to taste
½ cup heavy cream or full-fat coconut milk
Fresh dill or chives, for garnish
Lemon wedges, for serving

Mise en Place 🔪

Medium pot with lid
Wooden spoon or spatula
knife
Measuring spoons & cups
Ladle
Serving bowls
cutting board

Directions

Prep 🥒

Dice 1 onion, 2 carrots, 1 celery stalk, and 2 medium potatoes.

Mince 2 garlic cloves.

Cut ½ lb salmon into bite-sized chunks.

Slice lemon wedges for serving.

Measure out 4 cups vegetable stock, ½ tsp thyme, ½ tsp salt, 4 tsp ButcherBox Lemon Pepper Seasoning, and ½ cup cream or coconut milk.

How to Cook ‍🍳

In a medium pot over medium heat, warm 1 tbsp olive oil or butter. Add onion, carrot, and celery (the mirepoix). Sauté 5–7 minutes until softened. Stir in garlic and cook 1 more minute.

Pour in vegetable stock. Add potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce to simmer for 7 minutes, or until potatoes are fork-tender.

Sprinkle salmon chunks with ButcherBox Lemon Pepper Seasoning. Gently add them to the pot and poach 4–5 minutes until opaque and flaky.

Stir in heavy cream (or coconut milk) and warm for 1–2 minutes. Do not boil.

Ladle chowder into bowls. Garnish with fresh dill or chives and a squeeze of lemon juice for brightness.

You can also get the recipe here! https://www.truffleshuffle.co/blogs/r...