April Point Lodge Salmon Chowder

By DebbieQ

Ingredients

• 1 1 1 pound salmon filet
• Sour cream for garnish

Details

Servings 4
Cooking time 15mins

Preparation

Step 1

Remove any bones from salmon filet. Cut into 1/ 2-inch cubes and set aside. In heavy saucepan, melt butter over medium low heat. Add carrot, celery and potatoes. Cover and allow vegetables to steam in their own juice for four or five minutes or until almost tender. Add stock, thyme and bay leaf; simmer for 10 minutes. Remove bay leaf; add salmon cubes and tomato paste. Simmer an additional five minutes or until salmon begins to flake. Stir in parsley and capers. Serve hot with dollops of sour cream in the centre. Makes 4 servings