 Salmon chowder is a tasty twist on the classic seafood chowder. Photo courtesy Turner Publishing Company.
January 2010 |
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Healthy Soup Recipes
Page 4: Salmon Chowder
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On The Menu:
Salmon Chowder
This soup is perfect for easy dinners with company, specifically because it has a serious “wow” factor. Even though it involves some peeling and chopping, it’s still fuss-free and assembled in no time. One caution: Be careful when cooking the potatoes in the milk. Keep the heat relatively low or it will boil over.
Recipe yields 6 servings. Calories per serving: 311.
Ingredients
- 3-½ cups 1% lowfat milk
- 1 12-ounce can fat-free evaporated milk
- 1 tablespoon unsalted butter
- 1-¼ cups chopped onion
- 2 tablespoons all-purpose flour
- 1 pound red-skin potatoes, peeled and diced into ¼-inch pieces
- 1 pound skinless salmon filet, cut into 1-inch chunks
- 4 ounces smoked salmon, finely chopped
- ¼ cup chopped fresh dill
- 2 tablespoons fresh lemon juice
Preparation
- Place the low-fat milk and evaporated milk in a medium saucepan set over medium heat. Heat until hot but not boiling.
- Meanwhile, melt the butter in a large saucepan set over medium heat. Add the onion. Season with salt and pepper. Cook and stir 5 minutes. Mix in the flour. Cook and stir 2 minutes.
- Increase heat to medium-high. Add the potatoes and hot milk. Bring to a boil, whisking constantly to prevent scorching on the bottom of pan. Reduce heat to medium low. Cook 10 to 12 minutes, until the potatoes are almost tender.
- Add the salmon and cook 5 to 6 minutes, until slightly firm. Add the smoked salmon, dill, and lemon juice. Simmer 2 minutes to heat through and blend flavors. Season with salt and pepper to taste.
Continue To Page 5: Soupe Au Pistou
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