12 Delicious Creamy Salmon Chowder Recipes

Hungry for a bowl of something rich, comforting, and utterly delicious? You’re in luck! Our roundup of 12 Delicious Creamy Salmon Chowder Recipes is here to warm your soul and satisfy your cravings. Perfect for chilly evenings or any time you need a quick, hearty meal, these recipes promise to be your new go-to. Dive in and discover your next favorite dish!

Classic Creamy Salmon Chowder

On a chilly evening, nothing warms the soul quite like a bowl of Classic Creamy Salmon Chowder. This dish is a comforting blend of tender salmon, hearty potatoes, and a rich, creamy broth that’s surprisingly simple to make.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 cups diced potatoes (I like Yukon Gold for their buttery texture)
• 2 cups chicken broth (homemade if you have it, for deeper flavor)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught for the best taste)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground is my recommendation)
• 1 tbsp fresh dill, chopped (dried works in a pinch, but fresh is brighter)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the diced potatoes and chicken broth, bringing the mixture to a boil. Tip: Cutting the potatoes into even sizes ensures they cook uniformly.
5. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
6. Gently stir in the heavy cream and salmon chunks, simmering until the salmon is just cooked through, about 5 minutes. Tip: Overcooking the salmon will make it tough, so keep an eye on it.
7. Season with salt and pepper, then sprinkle with fresh dill before serving. Tip: Letting the chowder sit for 5 minutes off the heat allows the flavors to meld beautifully.

Serve this chowder with a side of crusty bread for dipping, and enjoy the creamy texture and the harmonious blend of flavors. The fresh dill adds a light, herby contrast to the richness of the cream and salmon, making each spoonful a delight.

Spicy Creamy Salmon Chowder

Delving into the heart of comfort food with a kick, this Spicy Creamy Salmon Chowder combines the richness of the sea with the warmth of spices, perfect for those chilly evenings or when you’re craving something hearty yet sophisticated.

Ingredients

• 1 lb fresh salmon, skin removed and cut into chunks (I find wild-caught salmon adds a deeper flavor)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups potatoes, diced into 1/2-inch pieces (Yukon Golds are my favorite for their buttery texture)
• 1 cup corn kernels (fresh or frozen, but I love the sweetness of fresh corn in summer)
• 4 cups chicken broth (homemade broth elevates the dish, but store-bought works in a pinch)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1 tsp smoked paprika (for that subtle smokiness)
• 1/2 tsp cayenne pepper (adjust based on your heat preference)
• Salt and freshly ground black pepper to taste (I always grind my pepper fresh for the best flavor)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the potatoes and corn to the pot, stirring to combine with the onions and garlic.
5. Pour in the chicken broth, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
6. Gently add the salmon chunks to the pot, cooking for about 5 minutes until the salmon is just cooked through.
7. Reduce the heat to low and stir in the heavy cream, smoked paprika, and cayenne pepper, heating through but not boiling.
8. Season with salt and freshly ground black pepper to taste.

Rich and velvety, this chowder boasts a perfect balance of spice and creaminess, with the salmon adding a luxurious texture. Serve it with a sprinkle of fresh dill or a side of crusty bread to soak up every last drop.

Healthy Low-Fat Creamy Salmon Chowder

Savory and satisfying, this Healthy Low-Fat Creamy Salmon Chowder is a perfect blend of nutrition and comfort, ideal for any season. Let’s dive into making this heartwarming dish with ease and confidence.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like the sweetness of Vidalia onions here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 cups low-sodium chicken broth (homemade or store-bought, both work)
• 2 cups diced potatoes (Yukon Golds are my favorite for their buttery texture)
• 1 cup diced carrots (for a pop of color and sweetness)
• 1 cup corn kernels (fresh or frozen, but I love the crunch of fresh)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught for the best flavor)
• 1 cup low-fat milk (2% works great for creaminess without the guilt)
• 1/2 tsp dried thyme (a little goes a long way)
• Salt and pepper (to your liking, but I start with 1/4 tsp salt)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth, then add the potatoes and carrots. Bring to a boil.
5. Reduce heat to a simmer, cover, and cook until the vegetables are tender, about 15 minutes.
6. Add the corn and salmon chunks, gently stirring to combine. Simmer for 5 minutes.
7. Slowly pour in the low-fat milk, stirring continuously to incorporate.
8. Sprinkle in the dried thyme, salt, and pepper. Simmer for another 2 minutes to meld the flavors.
9. Remove from heat and let sit for 5 minutes to thicken slightly.

Lusciously creamy with chunks of tender salmon and vibrant vegetables, this chowder is a delight to the senses. Serve it with a sprinkle of fresh dill or a side of crusty whole-grain bread for a complete meal.

Creamy Salmon and Corn Chowder

Now, let’s dive into creating a comforting bowl of creamy salmon and corn chowder, perfect for any season. This dish combines the richness of salmon with the sweetness of corn, all brought together in a creamy, flavorful broth that’s both satisfying and straightforward to make.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 2 cups fresh corn kernels (about 3 ears, or frozen works in a pinch)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught for the best flavor)
• 4 cups chicken broth (homemade if you have it)
• 1 cup heavy cream (for that luxurious texture)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground)
• 2 tbsp fresh dill, chopped (dried can substitute, but fresh is brighter)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Add the corn kernels to the pot and cook for 2 minutes, stirring occasionally.
5. Pour in the chicken broth and bring the mixture to a simmer over medium-high heat.
6. Reduce the heat to medium-low and add the salmon chunks. Simmer gently for 5 minutes, or until the salmon is just cooked through.
7. Stir in the heavy cream, salt, and pepper. Heat through for another 2 minutes, but do not boil.
8. Remove the pot from the heat and stir in the fresh dill.

Our creamy salmon and corn chowder is now ready to serve. The texture is luxuriously creamy, with the salmon adding a rich depth and the corn a sweet crunch. For an extra touch, serve with a sprinkle of additional dill and a side of crusty bread to soak up every last drop.

Rich and Creamy Salmon Chowder with Dill

For those chilly evenings when only a bowl of something hearty will do, this Rich and Creamy Salmon Chowder with Dill is your go-to comfort food. Follow these steps to create a dish that’s as nourishing as it is delicious.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like the sweetness of Vidalia onions here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 cups potatoes, diced into 1/2-inch pieces (Yukon Golds are my favorite for their buttery texture)
• 1 cup carrots, diced (adds a nice color and sweetness)
• 4 cups chicken broth (homemade if you have it, for deeper flavor)
• 1 lb salmon, skin removed and cut into chunks (wild-caught for its superior taste)
• 1 cup heavy cream (for that luxurious richness)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the potatoes and carrots to the pot, stirring to combine with the onions and garlic.
5. Pour in the chicken broth, bring to a boil, then reduce heat to simmer. Cook until the vegetables are tender, about 15 minutes.
6. Gently add the salmon chunks to the pot, ensuring they’re submerged in the broth. Cook for 5 minutes, or until the salmon is just cooked through.
7. Reduce the heat to low and stir in the heavy cream and chopped dill. Heat through for 2 minutes, but do not boil.
8. Season with salt and pepper, tasting and adjusting as needed.

Great for serving with a sprinkle of fresh dill on top and a side of crusty bread for dipping. The chowder’s creamy texture and the freshness of the dill perfectly complement the richness of the salmon, making every spoonful a delight.

Creamy Salmon Chowder with Sweet Potatoes

Every home cook needs a comforting, hearty soup in their repertoire, and this creamy salmon chowder with sweet potatoes is a perfect choice. It’s a dish that balances richness with the natural sweetness of potatoes, all while being straightforward to prepare.

Ingredients

• 1 lb fresh salmon, skin removed and cut into chunks (I find wild-caught salmon adds the best flavor)
• 2 cups sweet potatoes, peeled and diced into 1/2-inch pieces (they soften beautifully and add a lovely color)
• 1 medium onion, finely chopped (yellow onions are my go-to for their sweetness when cooked)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 3 cups chicken broth (homemade broth is ideal, but a good quality store-bought works too)
• 1 cup heavy cream (for that irresistible creamy texture)
• 2 tbsp butter (I always use unsalted to control the seasoning)
• 1 tbsp olive oil (extra virgin is my preference for its fruity notes)
• 1 tsp dried thyme (it pairs wonderfully with salmon)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. Heat olive oil and butter in a large pot over medium heat until the butter is melted.
2. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
4. Add the diced sweet potatoes to the pot, stirring to coat them with the onion and garlic mixture.
5. Pour in the chicken broth, bring to a boil, then reduce heat to simmer until the sweet potatoes are tender, about 15 minutes.
6. Gently add the salmon chunks to the pot, cooking for about 5 minutes or until the salmon is just cooked through.
7. Reduce the heat to low and stir in the heavy cream, heating through but not boiling to prevent curdling.
8. Season with salt and pepper, adjusting to your liking.

Delightfully creamy with chunks of tender salmon and sweet potatoes, this chowder is a bowl of comfort. Serve it with a sprinkle of fresh dill or a side of crusty bread for dipping into the rich broth.

Easy Creamy Salmon Chowder for Beginners

Ready to dive into the world of homemade soups with a foolproof recipe? This Easy Creamy Salmon Chowder is your ticket to a comforting bowl of goodness, perfect for beginners looking to impress.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best here for sweetness)
• 2 cloves garlic, minced (freshly minced gives the best flavor)
• 2 cups chicken broth (homemade or low-sodium store-bought)
• 2 cups potatoes, diced into 1/2-inch cubes (Yukon Golds are my favorite for creaminess)
• 1 cup heavy cream (room temperature blends smoother)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught for richer taste)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 tbsp fresh dill, chopped (plus extra for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to simmer for 10 minutes, or until potatoes are tender when pierced with a fork.
5. Gently stir in the heavy cream, followed by the salmon chunks. Simmer for another 5 minutes, just until the salmon is cooked through and flakes easily.
6. Season with salt and black pepper, then sprinkle in the fresh dill. Stir to combine.
7. Remove from heat and let sit for 2 minutes to allow flavors to meld.

Zesty and rich, this chowder boasts a velvety texture with chunks of tender salmon and potatoes. Serve it with a sprinkle of extra dill and crusty bread on the side for dipping.

Creamy Salmon Chowder with Coconut Milk

Let’s dive into making a comforting bowl of creamy salmon chowder with coconut milk, a dish that’s as nourishing as it is delicious. Perfect for those chilly evenings when you crave something hearty yet easy to whip up.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced gives the best flavor)
• 2 cups diced potatoes (Yukon Golds are my favorite for their buttery texture)
• 1 cup diced carrots (for a pop of color and sweetness)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy richness)
• 2 cups vegetable broth (homemade or store-bought, but low sodium is preferable)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught for sustainability and flavor)
• 1 tsp dried thyme (rubbed between fingers to release oils before adding)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
4. Add the potatoes and carrots to the pot, stirring to coat them in the oil and onion mixture.
5. Pour in the coconut milk and vegetable broth, then add the dried thyme. Bring the mixture to a simmer.
6. Reduce the heat to low, cover, and let the soup simmer for 15 minutes, or until the potatoes and carrots are tender.
7. Gently add the salmon chunks to the pot, ensuring they’re submerged in the liquid. Cook for another 5 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Season with salt and pepper, then taste and adjust the seasoning as needed.

Finished with a sprinkle of fresh herbs or a squeeze of lime for brightness, this chowder is a delightful balance of creamy and hearty. The coconut milk adds a subtle sweetness that complements the richness of the salmon beautifully.

Smoky Creamy Salmon Chowder

Let’s dive into making a comforting bowl of Smoky Creamy Salmon Chowder, perfect for those chilly evenings when you crave something hearty yet sophisticated. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I find yellow onions add the perfect sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 cups potatoes, diced into 1/2-inch pieces (Yukon Golds are my favorite for their buttery texture)
• 1 cup corn kernels (fresh or frozen, but I love the pop of fresh corn in summer)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught for its superior flavor)
• 4 cups chicken broth (homemade if you have it, for depth of flavor)
• 1 cup heavy cream (room temperature blends more smoothly)
• 1 tsp smoked paprika (the key to that irresistible smoky flavor)
• Salt and freshly ground black pepper (to season layers as we cook)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the potatoes and corn, stirring to combine with the onions and garlic.
5. Pour in the chicken broth, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
6. Gently add the salmon chunks, smoked paprika, and season with salt and pepper. Simmer for 5 minutes, just until the salmon is cooked through.
7. Stir in the heavy cream and heat through for 2 minutes, adjusting seasoning if necessary.

You’ll love the creamy texture and the smoky undertones that make this chowder stand out. Serve it with a sprinkle of fresh dill or a side of crusty bread for dipping, and watch it become a new favorite.

Creamy Salmon Chowder with Bacon

Creating a comforting bowl of creamy salmon chowder with bacon is simpler than you might think, and it’s perfect for those chilly evenings when you crave something hearty yet refined.

Ingredients

• 4 slices of thick-cut bacon, chopped (I find the smokier the better)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups potatoes, diced into 1/2-inch pieces (Yukon Golds are perfect for their buttery texture)
• 2 cups chicken broth (homemade broth elevates the dish, but store-bought works fine)
• 1 cup heavy cream (for that luxurious creaminess)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught salmon is my preference for its flavor)
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the diced onion to the bacon fat and sauté until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 10 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
5. Lower the heat to medium-low and stir in the heavy cream and salmon chunks. Simmer gently until the salmon is just cooked through, about 5 minutes. The salmon should flake easily with a fork.
6. Season with salt, pepper, and fresh dill. Stir in half of the cooked bacon.
7. Serve hot, garnished with the remaining bacon and extra dill. The chowder should be creamy with chunks of tender salmon and potatoes, and the bacon adds a delightful crunch and smokiness. Perfect with a slice of crusty bread for dipping.

Vegetable-Packed Creamy Salmon Chowder

Here’s a comforting bowl of Vegetable-Packed Creamy Salmon Chowder that’s as nutritious as it is delicious. Perfect for those chilly evenings when you crave something hearty yet healthy.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (I like the sweetness of Vidalias)
• 2 carrots, peeled and diced (for a pop of color and sweetness)
• 2 celery stalks, diced (adds a nice crunch)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 lb salmon fillet, skin removed and cut into chunks (wild-caught for the best flavor)
• 4 cups vegetable broth (homemade or store-bought, low sodium preferred)
• 2 cups milk (whole milk makes it extra creamy)
• 2 medium potatoes, peeled and diced (Yukon Golds are my favorite here)
• 1 cup corn kernels (fresh or frozen, both work great)
• 1 tsp dried thyme (for that earthy aroma)
• Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Stir in the garlic and cook for another 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the salmon chunks to the pot, gently stirring to combine with the vegetables.
5. Pour in the vegetable broth and milk, then add the potatoes, corn, and thyme. Bring to a simmer.
6. Reduce the heat to low and let the chowder simmer uncovered for 20 minutes, or until the potatoes are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper. Tip: Taste as you go to adjust the seasoning to your liking.

Best enjoyed hot, this chowder boasts a velvety texture with chunks of tender salmon and vegetables in every spoonful. Serve with a sprinkle of fresh dill or a side of crusty bread for dipping.

Creamy Salmon Chowder with a Twist of Lemon

Unlock the secrets to a comforting bowl of Creamy Salmon Chowder with a Twist of Lemon, perfect for any season. This guide will walk you through each step, ensuring a delicious result every time.

Ingredients

• 1 lb fresh salmon, skin removed and cut into chunks (wild-caught adds a richer flavor)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 medium onion, finely diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups chicken broth (homemade broth elevates the chowder)
• 1 cup heavy cream (for that irresistible creaminess)
• 2 medium potatoes, peeled and diced into 1/2-inch pieces (Yukon Golds are my go-to for their buttery texture)
• 1 tbsp fresh lemon juice (adds a bright twist)
• 1/2 tsp salt (adjust according to your taste)
• 1/4 tsp black pepper (freshly ground pepper is best)
• 2 tbsp chopped fresh dill (for garnish, and it’s a must for that fresh finish)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Pour in the chicken broth and bring the mixture to a simmer.
5. Add the diced potatoes to the pot and simmer until they’re tender, about 10 minutes. Tip: A fork should easily pierce the potatoes when they’re done.
6. Gently add the salmon chunks to the pot and cook for about 5 minutes, until the salmon is just cooked through. Tip: Overcooking the salmon will make it tough.
7. Reduce the heat to low and stir in the heavy cream, lemon juice, salt, and pepper. Heat through but do not boil.
8. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld.
9. Ladle the chowder into bowls and garnish with chopped fresh dill.

Great served with a side of crusty bread for dipping, this chowder boasts a velvety texture with the perfect balance of richness from the salmon and cream, brightened by the lemon. The dill adds a fresh, herby note that ties everything together beautifully.

Conclusion

Just like that, we’ve shared 12 creamy salmon chowder recipes to warm your heart and home. Each one promises a delicious twist on this classic dish, perfect for any season. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!