326 kcalSalmon Butternut Squash Corn Chowder
55 min serves 4
Gluten-Free
22gprotein38gcarbs12gfat
Ingredients
- •1 butternut squash
- •1 large carrot
- •3 ears of corn
- •1 bunch dill
- •¼ cup heavy cream
- •2 tablespoons onion
- •12 ounces salmon
- •salt and pepper
- •3 sprigs scallions
- •¼ cup water
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Method
From foodista.com — read the original
- 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!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com