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Salmon Butternut Squash Corn Chowder

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.12 One serving costs about $3.12

$3.12 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,healthy,pescetarian,gluten free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:86%

Spoonacular Score: 86%

 

Need a gluten free and pescatarian main course? Salmon Butternut Squash Corn Chowder could be a tremendous recipe to try. One serving contains 326 calories, 22g of protein, and 12g of fat. For $3.12 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of onion, heavy cream, scallions, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes. Only a few people made this recipe, and 2 would say it hit the spot. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is tremendous. Try Corn and Butternut Squash Chowder, Butternut Squash Corn Chowder with Goat Cheese Croutons, and Curried Coconut Turkey Chowder With Corn And Butternut Squash for similar recipes.

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Waterbrook Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Waterbrook Reserve Chardonnay

Beautiful and golden in color, this chardonnay has persistent ripe pear and lychee flavors that are complemented by a subtle, sweet toasty oak. Very balanced acid harmonizes the thick viscosity of this ripe and decadent wine.

» Get this wine on Amazon.com

Ingredients

Servings:
1
1  butternut squash
butternut squash
1 large
1 large carrot
carrot
3
3  ears of corn
ears of corn
1 bunch
1 bunch fresh dill
fresh dill
0.25 cups
0.25 cups heavy cream
heavy cream
2 Tbsps
2 Tbsps diced red onion
diced red onion
12 oz
12 oz salmon
salmon
some
some salt and pepper
salt and pepper
3 sprigs
3 sprigs scallions
scallions
0.25 cups
0.25 cups water
water
1  butternut squash
1
butternut squash
1 large carrot
1 large
carrot
3  ears of corn
3
ears of corn
1 bunch fresh dill
1 bunch
fresh dill
0.25 cups heavy cream
0.25 cups
heavy cream
2 Tbsps diced red onion
2 Tbsps
diced red onion
12 oz salmon
12 oz
salmon
some salt and pepper
some
salt and pepper
3 sprigs scallions
3 sprigs
scallions
0.25 cups water
0.25 cups
water

Equipment

pot
pot
pot
pot


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.12
Ingredient
1 butternut squash
1 large carrot
3 ears of corn
1 bunch fresh dill
¼ cups heavy cream
2 tablespoons diced red onion
12 ounces salmon
3 sprigs scallions
Price
$1.65
$0.13
$2.49
$0.04
$0.32
$0.07
$7.55
$0.24
$12.49

Tips

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
326 Calories
21g Protein
12g Total Fat
37g Carbs
56% Health Score
Limit These
Calories
326
16%

Fat
12g
19%

  Saturated Fat
4g
28%

Carbohydrates
37g
13%

  Sugar
9g
11%

Cholesterol
67mg
22%

Sodium
269mg
12%

Get Enough Of These
Protein
21g
43%

Vitamin A
23426IU
469%

Vitamin C
47mg
57%

Vitamin B6
1mg
54%

Vitamin B3
10mg
52%

Selenium
32µg
47%

Vitamin B12
2µg
46%

Potassium
1361mg
39%

Vitamin B1
0.51mg
34%

Phosphorus
312mg
31%

Magnesium
119mg
30%

Folate
111µg
28%

Manganese
0.55mg
28%

Vitamin B5
2mg
28%

Vitamin B2
0.43mg
26%

Fiber
5g
24%

Vitamin K
23µg
23%

Vitamin E
3mg
20%

Copper
0.41mg
20%

Iron
2mg
14%

Calcium
125mg
13%

Zinc
1mg
8%

covered percent of daily need

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