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Ingredients1 h 2 m servings 609 cals
Original recipe yields 4 servings
- Heat butter and vegetable oil in a large saucepan over medium heat; add celery, onion, carrot, red pepper, and yellow pepper. Cook and stir until soft and onion is translucent, 7 to 10 minutes.
- Stir potatoes, fish stock, and clam juice into the vegetable mixture; simmer for 10 minutes. Stir in corn; simmer until potatoes are tender, about 10 minutes.
- Mix salmon, cream, dill, thyme, tarragon, salt, and pepper into the potato mixture; reduce heat to low. Cook and stir until salmon flakes easily with a fork, 5 to 7 minutes. Ladle chowder into bowls; garnish with parsley.
- Cook's Note:
- You can check with your local fish monger for the fish stock.
Per Serving: 609 calories; 36.9 g fat; 38.8 g carbohydrates; 33.5 g protein; 143 mg cholesterol; 866 mg sodium. Full nutrition