Salmon Butternut Squash Corn Chowder

Salmon Butternut Squash Corn Chowder

Salmon Butternut Squash Corn Chowder

45 minutes

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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
Instructions

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!

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • soup
  • lunch
  • main course
  • main dish
  • dinner

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