Smoked Salmon Chowder

Photo by: mary mary qc
Img_5024

by mary mary qc

over 2 years ago

Natalie Barbarese's Testing Notes:

Try this twist on a traditional seafood chowder that's packed with both regular and smoked salmon from mary mary qc. Started with a base of mild shallots and celery, dill and chives add fresh flavor and pretty flecks of green while creamed corn winks at summertime chowders.

A twist on the classic New England clam chowder, this recipe is a great source for omega-3 fatty acids. Great for warming up on a cold winter day!

Serves 6

  • 1 tablespoon butter
  • 4 shallots, finely chopped
  • 2 celery stalks, finely chopped
  • 4 cups chicken broth, low sodium
  • 1 cup water
  • 1 bay leaf
  • 1 pound salmon fillet
  • 1 pound potatoes, skinned and diced
  • 8 ounces cream style corn
  • 1 1/2 cup half and half
  • 8 ounces smoked salmon, cut into bite size pieces
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • salt and pepper to taste
  1. Melt butter in a heavy sauce pan over medium-low heat. Add the shallots and celery along with a pinch of salt. Saute until softened (about 5-10 minutes). Add the chicken broth, water and bay leaf and simmer for 10 minutes.
  2. Add the salmon fillet and poach for about 10 minutes. Transfer the fillet to a cutting board. Flake fish coarsely and set aside on a plate. Discard skin.
  3. Add the potatoes and corn to the broth and simmer an additional 15 minutes.
  4. Add the half and half. Season with salt and pepper to taste. Stir in the poached salmon, smoked salmon and herbs. Continue to simmer for another 10 minutes. Remove bay leaf and serve.
Edamam

Nutrition Info:

PER SERVING:

  • 493 calories
  • 23g total fat
  • 9g saturated fat
  • 83mg cholesterol
  • 631mg sodium
  • 40g carbohydrate (5g dietary fiber, 10g sugar)
  • 33g protein
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