Thirty-Minute Salmon Chowder

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This thirty-minute salmon chowder recipe is a quick and delicious way to enjoy a comforting bowl of soup. Packed with tender chunks of salmon, hearty vegetables, and a creamy broth, this chowder is perfect for a weeknight dinner. The recipe is easy to follow and requires minimal ingredients, making it a convenient option for busy individuals. With its rich flavors and short cooking time, this salmon chowder is sure to become a family favorite.

Keywords: salmon chowder, quick recipe, easy to make, weeknight dinner, creamy broth.

Thirty minute salmon chowder recipe details

Thirty minute salmon chowder recipe, recipe Rating: 4.7
Number of votes:114

Great use for frozen salmon fillets in the winter, this quick and simple soup is a healthy and tasty warmer.
Ready in: 40 mins

Ingredients

Serves: 4

• 2 tablespoons olive oil
• 2 leeks, chopped
• 2 1/2 pounds baking potatoes, peeled and thinly sliced
• 3 1/2 cups water
• 2 cups vegetable broth
• 1 1/2 teaspoons smoked paprika
• Salt and pepper
• 1 pound skinless salmon fillets, cut into 1-inch pieces
• 2 cups baby spinach

Preparation method

Prep: 10 mins | Cook: 30 mins

1. Pour oil into a Dutch oven and set over medium heat. Cook leeks in hot oil for about 3 minutes to soften, then stir in potatoes. Cook for 5 minutes.
2. Add water, vegetable broth, paprika, and 1 teaspoon salt. When mixture comes to a low boil, turn heat down to low and simmer for 15 minutes.
3. Use the back of a large serving spoon to crush the potatoes against the side of the Dutch oven (this breaks them up and thickens the soup). Add salmon to the pot and cook for another 5 minutes.
4. Add spinach and more salt and pepper to taste. Stir until spinach wilts, then serve.