Seattle Salmon Chowder

Prep Time: 20 mins Total Time: 50 mins Servings: 6-8

Seattle Salmon Chowder

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb fresh salmon fillet, skin removed, bones removed

  • 1

    tablespoon cooking oil

  • 2

    cups chopped carrots

  • 1

    cup chopped onion

  • ½

    cup chopped red pepper

  • ½

    cup chopped celery

  • cups water

  • 4

    cups low sodium chicken broth

  • cups cubed red potatoes

  • 1

    cup corn kernel

  • 2

    cups milk

  • 2

    tablespoons cornstarch

  • 2

    teaspoons dill

  • 1

    pinch salt, to taste

Directions

Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender. 2. To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside. 3. Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally. 4. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.


Nutrition

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