Ingredients and Weight: * Salmon fillets, boneless, skinless (1 pound) * Butter (1/4 cup) * Onion, chopped (1/2 cup) * Celery, chopped (1/2 cup) * Carrots, chopped (1/2 cup) * Potatoes, peeled and diced (4 cups) * Chicken broth (6 cups) * Milk (2 cups) * Heavy cream (1 cup) * Corn kernels (1 cup) * Flour (1/4 cup) * Salt and black pepper (to taste)
Preparation Time: * 20 minutes
Cooking Time: * 30 minutes
Difficulty Level: * 2 (Easy)
Preparation Method Steps: 1. In a large pot or Dutch oven over medium heat, melt butter. 2. Add onion, celery, and carrots and sauté until softened, about 5 minutes. 3. Stir in potatoes and cook for 1 minute. 4. Add chicken broth and bring to a boil. 5. Reduce heat, cover, and simmer for 15 minutes. 6. Cut salmon into chunks and add to the chowder. 7. In a small bowl, whisk together milk, heavy cream, corn, and flour. 8. Gradually whisk the milk mixture into the chowder and cook for 10 minutes, or until thickened. 9. Season with salt and black pepper to taste.
Nutritional Information: * Calories: 330 per serving * Fat: 14g * Protein: 22g * Carbohydrates: 30g
Dish Characteristics: * Creamy and comforting * Loaded with vegetables and salmon * Perfect for a cold winter day
User Comments: * "This chowder is absolutely delicious! The salmon is perfectly cooked and the vegetables are tender and flavorful." * "I'm not a huge fish fan, but I loved this chowder. It's creamy and satisfying." * "This is one of my favorite recipes for a quick and easy dinner." * "The chowder is a bit thick, but I like it that way. It's perfect for dipping bread into." * "I used canned salmon in this recipe and it turned out great!"
Special Precautions and Tips: * If you don't have chicken broth on hand, you can use vegetable broth instead. * To make the chowder even creamier, add additional heavy cream or milk. * To make the chowder ahead of time, prepare it up to step 8 and refrigerate. When ready to serve, reheat over medium heat until warmed through.