| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 567 |
| Total Fat | 23 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 184 milligrams |
| Sodium | 858 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 8 grams |
| Protein | 33 grams |
Reviews
Followed the recipe with the exception of using heavy cream instead of half n half.
I may cut down on brussel sprouts a bit and add corn next time.
It was very delicious…..a definite “make again”.
I may cut down on brussel sprouts a bit and add corn next time.
It was very delicious…..a definite “make again”.
Followed this to the t and end the end the half and half which was brand new with an expiration date 3 weeks from now curdled and destroyed the dish.
I added it as the last step and slowly just as instructed. No good.
The only thing I could guess may have done it was the half and half was organic but not fat free so????
No bueno
I added it as the last step and slowly just as instructed. No good.
The only thing I could guess may have done it was the half and half was organic but not fat free so????
No bueno
What a nice surprise. Perfect for fall in New England. Added 16 ounces of chicken stock and substituted heavy cream for the half and half. Will definitely make this again!
I just wondered if you could make this the day before and warm it up when you wanted it?
I love, love this dish. I make it almost weekly, but vary the veggies that go in. Most times I don’t even make it with fish, although with salmon is my favorite. I use what comes in my produce box: kale instead of brussel sprouts works soo well. Last night I made it with some red chard and fennel. It’s so yummy and healthy and I love it. I also temper the eggs before stiring them in – nobody likes scrambled eggs in their soup.
This chowder is wonderful. Everyone loved it. With a loaf of crusting bread. It’s good for you with the benefits of omega-3 salmon and all those vegetables. Makes great leftovers, as I am finishing it off tonight. (Just don’t overcook The only thing I did different was I added 1 knorr vegetable bouillon cube.
As another reviewer mentioned this is a great cold weather dish. It is yummy!! I added a little smoked salmon to the chowder also which was v tasty. I did not have half & half so I used half heavy cream & half milk and it was fine.
I thought it was great! I used half-&-half and white wine. I made sure to temper the eggs so they would not separate. I have not had brussel sprouts since I was forced to as a kid, and they were delicious in this!
This was a great cold weather dish. I loved the variety and amount of vegetables used as well. I only had heavy cream on hand, so that is what I used, but I would use the half and half if I make it again, as the heavy cream/egg yolk mixture separated out a bit when added to the hot liquid. Yummy!