Salmon-Vegetable Chowder
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 567
- Total Fat
- 23 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 184 milligrams
- Sodium
- 858 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 8 grams
- Protein
- 33 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
4 slices bacon, chopped
6 shallots, chopped
1/3 cup chopped fresh dill
3 medium Yukon gold potatoes, peeled and diced
6 medium carrots, diced
Kosher salt
1 10-ounce package sliced white mushrooms
10 ounces Brussels sprouts, halved (quartered if large)
2 large egg yolks
1 cup half-and-half
3 tablespoons dry white wine or fresh lemon juice
3/4 pound skinless salmon fillet, cut into 2-inch pieces
Freshly ground pepper
Directions
- Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
- Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
- Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.