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Salmon Chowder
Nb persons: 6
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| This heart-healthy salmon chowder recipe calls for low-fat milk—replace with higher-fat milk or cream if you prefer a richer chowder. | |
| 1 tablespoon | vegetable oil |
| 1 large | yellow onion, finely chopped |
| 1 | garlic clove, minced |
| 2 medium | all-purpose potatoes, peeled and diced |
| 1 cup | canned crushed tomatoes, undrained |
| 1/2 fish bouillon cube or 1 teaspoon fish bouillon granules | |
| 336 g | boned and skinned fresh or canned salmon fillets, cut into 1/2-inch pieces |
| 2 tablespoons | snipped fresh dill or 2 teaspoons dried dill weed |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| 2 cups | low-fat, (1%) milk |
| 2 teaspoons | fresh lemon juice |
In a large heavy saucepan, heat oil over medium-high heat. Add onion and garlic and sauté 5 minutes or until tender. Stir in potatoes, tomatoes, bouillon cube and 3 cups cold water and bring to boil. Reduce heat and simmer, covered, stirring occasionally, 15 minutes or until the potatoes are tender.
Stir in salmon, dill, salt and pepper. Simmer uncovered, 3 minutes or just until salmon is opaque. Stir in milk and simmer 2 minutes or until heated through. Remove salmon chowder from heat and stir in lemon juice.
Serves 6
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