Chowder is a fall staple, but we usually find ourselves devouring bowls full of the clam variety. Mix it up with salmon. Mixed with sweet potatoes, corn and lemon juice, Slow Cooker Stews And Ragus‘ salmon chowder recipe perfectly blends sweet and tangy flavors.
Salmon Chowder With Sweet Potatoes and Corn
Recipe by Slow Cooker Stews And Ragus
Makes 4 servings
1 tablespoon butter
1 yellow onion, chopped fine
1 garlic clove, minced
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 cups chicken broth
2 cups milk
2 teaspoons dill weed
2 cups diced sweet potatoes
1 1/2 cups corn kernels (thawed if frozen)
12 ounces salmon filet, cut into chunks
3 tablespoons lemon juice
1 teaspoon grated lemon zest
Heat the butter in a saucepan over medium-low heat. Add the onions and garlic and sauté, stirring frequently, until tender and translucent, about 3 minutes. Add the flour and stir to make a smooth paste, about 3 minutes. Gradually whisk in the broth and milk and bring to a boil over medium heat, stirring frequently. Pour into the slow cooker and stir in the dill, sweet potatoes, and corn.
Cover the slow cooker and cook on low for 4 hours, or until the sweet potatoes are is completely cooked but not dissolving. Remove the cover, stir the chowder, and then fold in the salmon. Return the cover and cook on high for 20 minutes. Season the chowder with lemon juice, lemon zest, and additional black pepper to taste.
Serve at once in heated bowls.