A creamy, hearty chowder loaded with tender salmon chunks and fresh vegetables. This comforting soup blends rich flavors and wholesome ingredients for a satisfying, nourishing meal perfect any time of year.
Ingredients:
4 slices bacon, chopped
6 shallots, chopped
1/3 cup chopped fresh dill
3 medium yukon gold potatoes, peeled and diced
6 medium carrots, diced
kosher salt
1 10-ounce package sliced white mushrooms
10 ounces brussels sprouts, halved (quartered if large)
2 large egg yolks
1 cup half-and-half
3 tablespoons dry white wine or fresh lemon juice
3/4 pound skinless salmon fillet, cut into 2-inch pieces
freshly ground pepper
Directions:
Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.
