Creamy Smoked Salmon and Potato Chowder Recipe
Smoked Salmon & Potato Chowder made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 4 medium Yukon Gold potatoes peeled and diced
- 4 cups low-sodium vegetable or chicken broth
- 1 cup heavy cream
- 8 ounces smoked salmon chopped
- 1 teaspoon fresh dill chopped, plus more for garnish
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the diced potatoes and broth, bringing the mixture to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, about 15-20 minutes.
- Stir in heavy cream and chopped smoked salmon, cooking gently for 5 minutes.
- Add fresh dill and season with salt and pepper to taste.
- Serve hot, garnished with extra dill if desired.