Salmon butternut squash corn chowder

Name: Salmon butternut squash corn chowder
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1 large carrots; 3 fresh corn; 1 bunch dill; 59.5 ml cream; 2 Tbsps red onion; 340.19 g salmon fillet; 4 servings salt and pepper; 3 sprigs green onions; 59.15 ml water

A hearty and flavorful chowder featuring salmon, butternut squash, and corn. This gluten-free and pescatarian dish is rich in vitamins and minerals. Perfect for cozy dinners in the fall or winter.

Ingredients

butternut squash

carrots

1 large

fresh corn

dill

1 bunch

cream

59.5 ml

red onion

2 Tbsps

salmon fillet

340.19 g

salt and pepper

4 servings

green onions

3 sprigs

water

59.15 ml

Method

Pour water into a medium-size soup pot and start boiling on a low flame. Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot. Cover and let cook on a low flame for 30 minutes. Taste and add salt and pepper.
Cut up the salmon and add it to the soup, along with the cream.
Let cook for another 20 minutes, taste again and enjoy!

Nutrition:

326 kcal

Carbs

37 g

Fat

11 g

Protein

21 g

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