Salmon Chowder by @dennistheprescott

50 min

4 servings

🐟

680 g

Salmon

🌶️

2 tsp

Smoked paprika

🍋

1

Lemon zest

🫒

1 tbsp

Olive oil

🥓

200 g

Pancetta

🥬

2

Leeks

🥬

2 stalks

Celery

🧄

3 cloves

Garlic

🌾

3 tbsp

Flour

🍲

240 ml

Chicken stock

🥛

720 ml

Whole milk

🥛

240 ml

Cream

🥔

450 g

Russet potatoes

🌿

2

Bay leaves

🌿

2 tbsp

Chives

🌿

2 tbsp

Dill

🍋

0.5

Lemon juice

🧂

Sea salt

⚫

Black pepper

🍞

Crusty bread

  1. Combine
    • Salmon
    • Smoked paprika
    • Lemon zest

    In a bowl, combine the salmon, smoked paprika, lemon zest, and season well with salt and pepper.

  2. Heat
    • Olive oil

    Heat a large pot over medium heat and add the olive oil.

  3. Add
    • Pancetta

    Add the pancetta and cook until crispy, then remove with a slotted spoon and set aside.

  4. Add
    • Leeks
    • Celery
    • Sea salt

    Add the leeks and celery, season with a pinch of salt, and cook until softened, about 5-7 minutes.

  5. Add
    • Garlic

    Add the garlic and cook for 30 seconds.

  6. Add
    • Flour
    • Celery
    • Russet potatoes

    Add the flour and stir until it coats all the veggies well.

  7. Add
    • Chicken stock
    • Whole milk
    • Cream

    Add the stock, milk, and cream, then add the potatoes, bay leaves, and a small pinch of salt and pepper.

  8. Simmer
    • Russet potatoes

    Bring to a simmer and cook until the potatoes are almost fork tender.

  9. Add
    • Salmon

    Add the salmon and gently cook until the salmon is just cooked through.

  10. Step
    • Bay leaves

    Remove the bay leaves.

  11. Season
    • Sea salt

    Season with an extra pinch of salt and pepper, to taste.

  12. Plate
    • Chives
    • Lemon juice
    • Crusty bread

    Plate up, then top with chives, dill, and a squeeze of lemon, and serve with crusty bread.

Salmon Chowder by @dennistheprescott

50 min

4 servings

🐟

680 g

Salmon

🌶️

2 tsp

Smoked paprika

🍋

1

Lemon zest

🫒

1 tbsp

Olive oil

🥓

200 g

Pancetta

🥬

2

Leeks

🥬

2 stalks

Celery

🧄

3 cloves

Garlic

🌾

3 tbsp

Flour

🍲

240 ml

Chicken stock

🥛

720 ml

Whole milk

🥛

240 ml

Cream

🥔

450 g

Russet potatoes

🌿

2

Bay leaves

🌿

2 tbsp

Chives

🌿

2 tbsp

Dill

🍋

0.5

Lemon juice

🧂

Sea salt

⚫

Black pepper

🍞

Crusty bread

Preparation Steps

  1. Step 1/12

    In a bowl, combine the salmon, smoked paprika, lemon zest, and season well with salt and pepper.

    🐟Salmon
    🌶️Smoked paprika
    🍋Lemon zest
    🧂Sea salt
    ⚫Black pepper
    🥣Bowl

  2. Step 2/12

    Heat a large pot over medium heat and add the olive oil.

    🫒Olive oil

  3. Step 3/12

    Add the pancetta and cook until crispy, then remove with a slotted spoon and set aside.

    🥓Pancetta
    🥄Slotted spoon

  4. Step 4/12

    Add the leeks and celery, season with a pinch of salt, and cook until softened, about 5-7 minutes.

    🥬Leeks
    🥬Celery
    🧂Sea salt

  5. Step 5/12

    Add the garlic and cook for 30 seconds.

    🧄Garlic

  6. Step 6/12

    Add the flour and stir until it coats all the veggies well.

    🌾Flour

  7. Step 7/12

    Add the stock, milk, and cream, then add the potatoes, bay leaves, and a small pinch of salt and pepper.

    🍲Chicken stock
    🥛Whole milk
    🥛Cream
    🥔Russet potatoes
    🌿Bay leaves
    🧂Sea salt
    ⚫Black pepper

  8. Step 8/12

    Bring to a simmer and cook until the potatoes are almost fork tender.

    🥔Russet potatoes

  9. Step 9/12

    Add the salmon and gently cook until the salmon is just cooked through.

    🐟Salmon

  10. Step 10/12

    Remove the bay leaves.

    🌿Bay leaves

  11. Step 11/12

    Season with an extra pinch of salt and pepper, to taste.

    🧂Sea salt
    ⚫Black pepper

  12. Step 12/12

    Plate up, then top with chives, dill, and a squeeze of lemon, and serve with crusty bread.

    🌿Chives
    🌿Dill
    🍋Lemon juice
    🍞Crusty bread

Composition

Ingredients

Types

Fish, Spices, Fruit, Oils, Meat, Vegetables, Grains, Broth, Dairy, Herbs, Bakery

Ingredients

Salmon, Smoked paprika, Lemon zest, Olive oil, Pancetta, Leeks, Celery, Garlic, Flour, Chicken stock, Whole milk, Cream, Russet potatoes, Bay leaves, Chives, Dill, Lemon juice, Sea salt, Black pepper, Crusty bread

Notes

Salmon (skin-off, cut into cubes), Lemon zest (zest of 1 lemon, grated), Olive oil (plus more for drizzling), Pancetta (diced), Leeks (small, ends removed, diced fine), Celery (diced fine), Garlic (minced), Russet potatoes (peeled, cut into 1/2-inch cubes), Chives (minced, fresh), Dill (leaves), Sea salt (to taste), Black pepper (cracked, to taste), Crusty bread (to serve)

Allergens

Fish, Celery, Gluten, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, soy-free

Calories

610 kcal

Macro nutrients

Protein: 33g, Carbohydrates: 29g, Fat: 39g, Fiber: 2.5g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 220mg, Potassium: 900mg, Sodium: 800mg, Iron: 2mg

Vitamins

Vitamin A: 500mcg, Vitamin D: 8mcg, Vitamin B12: 3.2mcg, Vitamin C: 12mg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Bowl, Slotted spoon, Knife

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Winter Comfort Meal, Cold Weather Dinner

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Chunky, Crispy

Flavors

Smoky, Garlicky, Citrusy, Savory, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3 days (Store in an airtight container,Reheat gently over low heat to avoid curdling the cream,Cool to room temperature before refrigerating), frozen : 1 month (Dairy-based chowders can separate or become grainy when frozen and thawed,Freezing not recommended for best texture; if freezing, consider omitting cream/milk and adding fresh when reheating)