Salmon Chowder

Ingredients and Weight:

• Salmon fillets (fresh or frozen): 2 pounds, skinned and cut into 1-inch pieces
• Potatoes (russet or Yukon Gold): 3 pounds, peeled and cut into 1-inch chunks
• Carrots (peeled and diced): 2 cups
• Celery (diced): 2 cups
• Onion (chopped): 2 cups
• Chicken broth: 6 cups
• Milk (whole or 2%): 4 cups
• Heavy cream: 1 cup
• Fresh dill (chopped): 1/2 cup
• Salt and pepper (to taste)

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. In a large stockpot over medium heat, melt the butter. Add the onions, carrots, and celery and cook until softened about 5 minutes.
2. Add the potatoes and cook for another 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
4. Add the salmon, milk, and heavy cream. Season with dill, salt, and pepper.
5. Bring back to a simmer and cook for 15-20 minutes, or until the salmon is cooked through.
6. Remove from heat and stir in 1/2 of the chopped dill.

Nutritional Information:

• Calories: 400 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Creamy and flavorful
• Rich in seafood and vegetables
• Perfect for a cold winter night
• Can be served with crusty bread or crackers

User Comments:

• "This chowder is absolutely delicious! The salmon is so tender and the flavors are amazing."
• "I've tried many salmon chowders, but this is by far the best. The combination of dill and cream is perfect."
• "I love how easy this recipe is to make. It's a great weeknight meal."

Special Precautions and Tips:

• If using frozen salmon, thaw it completely before cooking.
• Do not overcook the salmon, as it will become tough.
• Add more milk or cream if desired for a thinner chowder.