Peppered Salmon Chowder

Peppered Salmon Chowder



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Serves: 4

Prep time: 30 min

Ingredients

Salmon Burger

1/2 medium onion chopped small

2 medium carrots peeled & chopped small

2 sticks celery chopped small

1 large clove garlic minced

2 tbsp flour

3 cups chicken broth or stock

1 cup heavy cream/coconut milk

1 pound West Coast Select Peppered Candied Salmon, skin removed and diced

1lb small baby potatoes, halved

3/4 cup corn (frozen or fresh)

1 tbsp fresh dill chopped

4 strips cooked bacon cut into small pieces ( optional)

Salt & pepper to taste


 

 

Method

Step 1

Add olive oil to a heavy large pot. Add in onions, carrots and celery. Sauté for approx 5 min, until slightly softened

Step 2

Stir in the garlic and cook for 30 seconds.

Step 3

Add in the flour and cook for about a minute, stirring nearly constantly.

Step 4

Add chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful brown bits are scraped up from the bottom of the pot.

Step 5

Add the cream, salmon, potatoes, corn, and most of the bacon (I reserve the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil and then reduce to a rapid simmer so it's gently boiling.

Step 6

Cook, uncovered, until the potatoes are tender (about 15-20 minutes). Stir occasionally

Step 7

Add chicken broth. Give it a good stir to ensure the flour has dissolved and the flavorful brown bits are scraped up from the bottom of the pot.

Step 8

Serve immediately.


 

 


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