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.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1 tbsp 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 tbsp snipped fresh dill or 2 teaspoons dried dill weed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups low-fat (1%) milk
- 2 tsp fresh lemon juice
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
