Chef’s Salmon Chowder

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

• 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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