lunch

Salmon Butternut Squash Corn Chowder

Name: Salmon Butternut Squash Corn Chowder
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and cut up into squares; 1 large carrot, cut up; 3 ears of corn; 1 bunch of fresh dill; 1/4 cup of heavy cream; 2 tablespoons finely diced red onion; 12 ounces of salmon, chopped with a sharp knife; salt and pepper; 3 sprigs of scallions, cut up; 1/4 cup water

“Salmon Butternut Squash Corn Chowder might be just the main course you are searching for. This gluten free and pescatarian recipe serves 4 and costs $3.12 per serving. One portion of this dish contains roughly 22g of protein, 12g of fat, and a total of 326 calories. 2 people were impressed by this recipe. If you have butternut squash, onion, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Overall, this recipe earns an amazing spoonacular score of 86%. Try Salmon Butternut Squash Corn Chowder, Corn and Butternut Squash Chowder, and Curried Coconut Turkey Chowder With Corn And Butternut Squash for similar recipes.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Butternut squashpeeled and cut up into squares1
Carrotlarge, cut up1 large
Ears of corn3
Dill1 bunch
Heavy cream¼ cup
Onion2 tbsp
Salmonchopped with a sharp knife12 oz
Salt and pepper4 servings
Scallionscut up3 sprig
Water¼ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
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.
2
Cut up the salmon and add it to the soup, along with the cream.
3
Let cook for another 20 minutes, taste again and enjoy!