When it’s cold outside, this salmon chowder with Tommy’s Cauliflower and Green Beans is our go-to comfort food! A typical chowder can require specialty ingredients and takes two or three hours to make. This recipe will take less than an hour and is just as delicious. Pair with crackers, garlic bread, or your favorite salad for a complete meal.
Easy Salmon Chowder with Fresh Dill
- 4 tsp Butter
- ½ cup Carrots, peeled and ¼” dice
- ½ cup Celery, ¼” dice
- 2 cups Chicken Broth
- 1 ½ cups Whole Milk
- 1 ½ cups Russet Potatoes, peeled and ½” dice
- 1 bag Tommy’s Cauliflower and Green Beans, frozen
- 6 oz Salmon, skin removed and cut into ½” cubes
- 1 tsp Dijon Mustard
- 2 dashes Old Bay Seasoning
- Fresh Dill, to garnish
NOTE: You may substitute leftover cooked salmon in place of raw salmon.
Servings: 4 Servings
Prep Time: 45 minutes
Cuisine Type: American
- Place a 2 quart sauce pan over medium-high heat and immediately add butter. Once melted and bubbling, add the carrots and celery and cover with a lid. Cook stirring occasionally until softened, about 8 minutes. Stir in the diced potatoes, chicken broth, and milk and increase heat to high.
- Once the chowder comes to a boil, reduce heat to medium and simmer until the potatoes are fully cooked, about 15 minutes.
- Transfer soup to a blender in several batches and blend until thick and chunky. Blend in the additional 1 tsp of butter and adjust thickness with the additional ½ cup of milk. Once blended, return to medium heat and bring back to a simmer, stirring and scraping the bottom of the sauce pan every 1-2 minutes.
- Stir in the salmon, Tommy’s Cauliflower and Green Beans, and the Dijon mustard. Continuing to stir occasionally, allow the soup to return to a simmer (180F) remain there for at least 5 additional minutes before serving.
- Serve in mugs or bowls, garnished with fresh dill.