Salmon Butternut Squash Corn Chowder

Name: Salmon Butternut Squash Corn Chowder
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: 1 piece Butternut Squash (1 butternut squash, peeled and cut up into squares); 1 piece Carrot (1 large carrot, cut up); 3 pieces Corn (3 ears of corn); 1 bunch Dill (1 bunch of fresh dill); ¼ cup Heavy Cream (1/4 cup of heavy cream); 2 tbsp Red Onion (2 tablespoons finely diced red onion); 12 oz Salmon (12 ounces of salmon, chopped with a sharp knife); 0 pieces Salt and Pepper (salt and pepper); 3 sprig Green Onion (3 sprigs of scallions, cut up); ¼ cup Water (1/4 cup water)

65 minAmerican

Servings4

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Gluten Free
Pescatarian

Steps

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