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Chef’s Salmon Chowder

As a main dish in the winter or a pleasing starter to any meal this Salmon Chowder has it all.

Imperial
Ingredients
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
  • Chef's Tips

    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.

    Directions

    1. Sauté red pepper, diced celery, onion in olive oil in a stock pot over medium to high heat for 3-5 minutes.
    2. Add canned whole tomatoes and juice, corn, potatoes, cream and 1 can of salmon.
    3. Reduce heat to medium and simmer covered for one hour, or until all flavours are well combined and potatoes are cooked.
    4. When cooled down, puree the soup in a food processor, add chunks of salmon and garnish with fresh dill.
  • YIELD:

    Serves 6

    TIME:

    Prep: 15 mins
    Total: 1h 30m

    Nutritional Values
    Calories
    1486
    Fat
    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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