Salmon Chowder

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From Mark Sisson

1.5 lbs salmon fillet
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1-2 cups veggie broth
28 oz can crushed tomato (no salt added)
1/2 tsp thyme
1 bay leaf
salt and pepper to taste
1/2 cup heavy whipping cream (optional)
1. Make sure all bones are removed from the fish and typically for chowder, it's best to also remove the skin. You can do this by using the tip of a sharp knife to separate the meat from the skin, or ask to have it done for you when you buy the fish. Cut the fish into 3/4 inch cubes and salt and pepper lightly.
2. Melt butter in a heavy pot over medium heat. Add the onion, celery and carrots and cook for 5 minutes. Add the broth, tomatoes, thyme and bay leaf.
3. Cover and let simmer for 15 minutes. Add the fish and cream. Mix to incorporate cream and then simmer, covered or uncovered, for another 10-15 minutes, stirring occasionally. Remove the bay leaf. Adjust the seasoning if needed and if you have any fresh herbs on hand (tarragon or thyme are especially good) add a bit for extra flavor.
Meal   DinnerDish   Soup
Cooking Method   SimmerMain Ingredient   Fish
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes
Features   Dairy-Free, Diabetic-Friendly, High-Fiber, Low-Carbohydrate, Low-Sodium, Vegetarian, Wheat/Gluten-Free

Pauline Jennings

Member since Feb 2010

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