Salmon Chowder with Buttery Crumb Topping
A tasty and good-for-you main dish, this salmon chowder with a buttery crumb topping also has the healthy fish oils your body needs.
Ingredients
Salmon Chowder
2 tablespoons butter
2 medium yellow onions, finely chopped
1 large green bell pepper, cored, seeded and finely chopped
1/4 cup chopped pimiento
2 bottles (240 mL each) clam juice
1 large all-purpose potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (210 g) boned and skinned salmon
Buttery Crumb Topping
1 large garlic clove
4 slices white bread, torn into small pieces
1 tablespoon butter, softened and cut into small pieces
1 tablespoon chopped parsley
2 tablespoons butter
2 medium yellow onions, finely chopped
1 large green bell pepper, cored, seeded and finely chopped
1/4 cup chopped pimiento
2 bottles (240 mL each) clam juice
1 large all-purpose potato, peeled and diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (210 g) boned and skinned salmon
Buttery Crumb Topping
1 large garlic clove
4 slices white bread, torn into small pieces
1 tablespoon butter, softened and cut into small pieces
1 tablespoon chopped parsley
Directions
- For the salmon chowder, in a saucepan over medium heat, melt butter. Add onions and sauté 2 minutes or until limp. Add bell pepper and pimiento and sauté 2 minutes. Add clam juice, potato, salt and pepper.
- Bring to boil, reduce heat and simmer uncovered, 30 minutes or until potato is tender.
- For the buttery crumb topping, preheat oven to 350˚F. Drop garlic into a blender or the feed tube of a processor. Add bread, butter and parsley. Process until uniformly fine. Spread topping in a thin layer on an ungreased baking sheet and bake, uncovered, 15 minutes, turning with a spatula every 5 minutes until golden brown. Set aside while chowder is prepared. Mix salmon into chowder and heat 1 minute. Ladle into 4 bowls and top with buttery crumb topping.
The Ultimate Soup Cookbook, Reader's Digest
