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.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Salmon Chowder
- 2 tbsp butter
- 2 medium yellow onions finely chopped
- 1 large green bell pepper cored, seeded and finely chopped
- 1/4 cup pimiento chopped
- 2 240ml bottles clam juice
- 1 large all-purpose potato peeled and diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 210g can boned and skinned salmon
- Buttery Crumb Topping
- 1 large garlic clove
- 4 slices white bread torn into small pieces
- 1 tbsp butter softened and cut into small pieces
- 1 tbsp parsley chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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 350ûF. 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.
