If you’re in the mood for a cozy, flavorful dish, this Salmon, Corn and Potato Chowder will deliver. Tender salmon sits in a creamy, yogurt-based chowder amid sautéed onions with corn, greens and hearty potato chunks. Make no mistake: This is a well-balanced meal that satisfies.
And there’s even more reason to feel good about cooking it up: This recipe is nutritious! Each serving offers an excellent source of protein, vitamin D, folate and choline, and a good source of fiber, vitamin A and iron. The salmon also gives this dish a heart-healthy boost by providing omega-3 fats.
If you’re in the mood for a cozy, flavorful dish, this Salmon, Corn and Potato Chowder will deliver. Tender salmon sits in a creamy, yogurt-based chowder amid sautéed onions with corn, greens and hearty potato chunks. Make no mistake: This is a well-balanced meal that satisfies.
And there’s even more reason to feel good about cooking it up: This recipe is nutritious! Each serving offers an excellent source of protein, vitamin D, folate and choline, and a good source of fiber, vitamin A and iron. The salmon also gives this dish a heart-healthy boost by providing omega-3 fats.
If you’re in the mood for a cozy, flavorful dish, this Salmon, Corn and Potato Chowder will deliver. Tender salmon sits in a creamy, yogurt-based chowder amid sautéed onions with corn, greens and hearty potato chunks. Make no mistake: This is a well-balanced meal that satisfies.
And there’s even more reason to feel good about cooking it up: This recipe is nutritious! Each serving offers an excellent source of protein, vitamin D, folate and choline, and a good source of fiber, vitamin A and iron. The salmon also gives this dish a heart-healthy boost by providing omega-3 fats.
Heat butter in a 6-quart saucepan or small Dutch oven over medium heat. Place salmon in the pan in a single layer; cook, turning once, until browned and cooked through, about 5 minutes. Cooking time will vary depending on the thickness of the salmon. Remove salmon to a plate and set aside.
Heat oil in the same pan over medium heat. Add onion and salt; sauté until onion is tender but not browned, about 4 minutes. Add celery and garlic; sauté 30 seconds. Add potatoes; stir to coat. Stir in stock, corn, okra (if using) and pepper. Bring to a boil; reduce heat to low. Cover and cook until potatoes are tender, about 8 minutes.
Remove soup from heat. Remove 3 cups of the soup and puree it in a blender until smooth. Add yogurt and process on low just until blended. Add puree, half at a time, to soup and mix well. Gently stir in the reserved salmon and heat through over low heat. Garnish with parsley.
Notes:
Low-sodium chicken broth or fish stock can be substituted for the chicken stock.
