Salmon Chowder
This heart-healthy salmon chowder recipe calls for low-fat milk—replace with higher-fat milk or cream if you prefer a richer chowder.
Ingredients
1 tablespoon vegetable oil
1 large yellow onion, finely chopped
1 garlic clove, minced
2 medium all-purpose potatoes, peeled and diced
1 cup canned crushed tomatoes, undrained
1/2 fish bouillon cube or 1 teaspoon fish bouillon granules
336 g boned and skinned fresh or canned salmon fillets, cut into 1/2-inch pieces
2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups low-fat (1%) milk
2 teaspoons fresh lemon juice
1 large yellow onion, finely chopped
1 garlic clove, minced
2 medium all-purpose potatoes, peeled and diced
1 cup canned crushed tomatoes, undrained
1/2 fish bouillon cube or 1 teaspoon fish bouillon granules
336 g boned and skinned fresh or canned salmon fillets, cut into 1/2-inch pieces
2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups low-fat (1%) milk
2 teaspoons fresh lemon juice
Directions
- In a large heavy saucepan, heat oil over medium-high heat. Add onion and garlic and sauté 5 minutes or until tender. Stir in potatoes, tomatoes, bouillon cube and 3 cups cold water and bring to boil. Reduce heat and simmer, covered, stirring occasionally, 15 minutes or until the potatoes are tender.
- Stir in salmon, dill, salt and pepper. Simmer uncovered, 3 minutes or just until salmon is opaque. Stir in milk and simmer 2 minutes or until heated through. Remove salmon chowder from heat and stir in lemon juice.
The Ultimate Soup Cookbook, Reader's Digest
