Salmon Chowder

Ingredients for Salmon Chowder

• 2 tablespoons extra-virgin olive oil

• 240ml diced russet potatoes (although any type on hand will do)

• 150g sliced leeks

• 150g sliced button or cremini mushrooms

• 2 cloves garlic, minced

• 240ml dry white wine

• 1 (400g) can crushed tomatoes

• 725ml fish or vegetable stock

• 240ml half-and-half, plus 1 tablespoon for garnish

• 1 cup fat-free plain Greek yoghurt

• 1/4 cup fresh parsley, chopped

• 1 tablespoon fresh dill, chopped

• Salt and freshly cracked pepper to taste

• 450g wild salmon, cut into about 2-inch pieces

How to make Salmon Chowder

Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half cream, yoghurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.

Ladle into bowls and garnish with drops of half cream and parsley or dill, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.