Dinner
Salmon Chowder
Salmon melts into a silky broth where tender cauliflower and bright herbs mingle with a touch of Dijon, delivering each spoonful rich, savory, and deeply comforting.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 6
Nutrition per Serving
- Calories
- 178
- Protein
- 17g
- Carbs
- 17g
- Fat
- 6g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 237mg
Ingredients
- 1 tbsp canola oil
- 1/3 cup chopped carrot
- 1/3 cup chopped celery
- 4 cup reduced-sodium chicken broth
- 1 1/2 cup water
- 1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
- 2 1/2 cup frozen cauliflower florets, thawed and coarsely chopped
- 3 tbsp chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
- 1 1/3 cup instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
- 1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- Freshly ground pepper, to taste
Instructions
- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
- Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.