20 min active20 min total3 servings

Salmon Chowder with Sourdough Croutons

Dig into a big bowl of creamy chowder, thick with summer seafood and fresh veggies. Top it off with buttery croutons and plenty of pepper and chives.

Ingredients Included

  • Sweet potato
  • Broccoli florets
  • Salmon
  • Chives
  • Chopped onion and fennel
  • Roux
  • Vegetable stock
  • Cream
  • Diced sourdough bread

You'll Need

  • Unsalted butter
  • Salt and freshly ground pepper
Allergen Note: Contains milk, fish, wheat.

Step 1

Cut the sweet potato into bite-size pieces. Set out the broccoli florets and salmon. Chop a handful of chives.

Step 2

In a pot over medium heat, melt 1 tablespoon butter. Add the chopped onion and fennel and sauté until soft, about 5 minutes. Add the roux, breaking it up with a spoon, and stir until melted, 1 minute. Slowly whisk in the vegetable stock and bring to a simmer.

Step 3

Add the sweet potato and simmer until nearly tender, 5 minutes. Add the broccoli and salmon and simmer until the broccoli is bright green and the salmon flakes when pierced with a fork, 2 to 3 minutes. Stir in ½ cup cream and season with 1 teaspoon salt. Remove from the heat.

Step 4

Meanwhile, in a frying pan over medium-high heat, melt 2 tablespoons butter. Add the sourdough, sprinkle lightly with salt, and toast until golden but still soft and chewy, 5 minutes.

Step 5

Ladle the seafood chowder into bowls and top with the chives and croutons. Grind with pepper and serve warm.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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