Indulge in this luscious salmon and potato chowder.

Prep
20 mins
Cook
40 mins
Serves
4
Ingredients
17

Equipment

  • Large saucepan
  • Medium bowl
  • Whisk

Ingredients

  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 Tbsp fresh thyme, chopped
  • 1/2 tsp red pepper flakes
  • 1/2 lb Little Potatoes
  • 2 3/4 cups vegetable broth
  • 3/4 cup frozen corn
  • 1/4 cup all-purpose flour
  • 2 1/2 cups 2% milk
  • 3/4 tsp salt
  • 1/2 tsp ground pepper
  • 1 1/4 lbs salmon, cut into 1-inch pieces
  • 1/4 cup flat-leaf parsley, minced
  • (To taste) salt and pepper

Instructions

  • Step 1

    Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, and red bell pepper, and cook until the vegetables are beginning to soften, about five minutes.

  • Step 2

    Add the garlic, thyme and red pepper flakes, and cook for one minute.

  • Step 3

    Add potatoes and vegetable broth. Bring to a boil, then reduce heat slightly and simmer until the potatoes are tender, about 15 minutes.

  • Step 4

    Add the corn and simmer for two minutes.

  • Step 5

    Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.

  • Step 6

    Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is starting to thicken, 8 to 10 minutes. Stir in the salmon and cook until the salmon is just cooked through, 6 to 8 minutes.

  • Step 7

    Stir in the parsley. Season to taste. Serve.