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Salmon chowder is a tasty twist on the classic seafood chowder. Photo courtesy Turner Publishing Company.
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January 2010

Product Reviews / Main Nibbles / Soups & Stocks

Healthy Soup Recipes

Page 4: Salmon Chowder

 

This is Page 4 of a 7-page article. Click the black links below to view the other pages.

 

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

  1. Place the low-fat milk and evaporated milk in a medium saucepan set over medium heat. Heat until hot but not boiling.
  2. 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.
  3. 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.
  4. 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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