Lemon Salmon Soup recipe

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Ingredients

2 pounds potatoes, peeled and cubed
1 pound salmon fillets
water to cover
2 tablespoons butter
1 tablespoon lemon zest
1 ½ teaspoons salt
ground black pepper to taste
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil
2 cups milk

Nutrition Info

226.7 calories
carbohydrate: 23.1 g
cholesterol: 37.8 mg
fat: 7.5 g
fiber: 2.8 g
protein: 16.5 g
saturatedFat: 3.3 g
servingSize: -
sodium: 514.7 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly, cook another 1 to 2 hours.

Recipe Yield

8 servings

Recipe Note

I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread!

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