Chef’s Salmon Chowder
As a main dish in the winter or a pleasing starter to any meal this Salmon Chowder has it all.
|2 cans (125 g) ||Gold Seal Skinless Boneless Sockeye Salmon, drained |
|1 Tbsp ||olive oil |
|1 cup || red pepper, finely diced |
|1 cup || celery, finely diced |
|1 cup ||onion, finely diced |
|2 cups ||of canned whole tomatoes |
|1/2 cup || frozen corn |
|1 cup || diced potato |
|2 cups ||35% cream |
|1 Tbsp || dill, finely chopped |
If you are not a dill lover don’t add it but it really does round out the flavours of this dish beautifully. If you use a low fat cream warm the chowder at a lower temperature and stir more often.
- Sauté red pepper, diced celery, onion in olive oil in a stock pot over medium to high heat for 3-5 minutes.
- Add canned whole tomatoes and juice, corn, potatoes, cream and 1 can of salmon.
- Reduce heat to medium and simmer covered for one hour, or until all flavours are well combined and potatoes are cooked.
- When cooled down, puree the soup in a food processor, add chunks of salmon and garnish with fresh dill.
Prep: 15 mins
Total: 1h 30m
|Nutritional Values |
|92.8 g |
|Sat Fat ||41.1 g |
|Carbs ||97.4 g |
|Protein ||74.6 g |
|Fibre ||13.5 g |
|Cholesterol ||288 mg |
|Sodium ||908 mg |
|Sugar ||37.6 g |
|Calcium ||62% |
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