Chef’s Salmon Chowder
As a main dish in the winter or a pleasing starter to any meal this Salmon Chowder has it all.
Imperial | Ingredients |
2 cans (125 g) | Gold Seal Skinless Boneless Sockeye Salmon, drained |
1 Tbsp | olive oil |
1 cup | red pepper, finely diced |
1 cup | celery, finely diced |
1 cup | onion, finely diced |
2 cups | of canned whole tomatoes |
1/2 cup | frozen corn |
1 cup | diced potato |
2 cups | 35% cream |
1 Tbsp | dill, finely chopped |
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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
- Sauté red pepper, diced celery, onion in olive oil in a stock pot over medium to high heat for 3-5 minutes.
- Add canned whole tomatoes and juice, corn, potatoes, cream and 1 can of salmon.
- Reduce heat to medium and simmer covered for one hour, or until all flavours are well combined and potatoes are cooked.
- When cooled down, puree the soup in a food processor, add chunks of salmon and garnish with fresh dill.
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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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