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Salmon Corn Chowder

This is a wonderful & nutritious chowder that strangely reminds me of clam chowder, even though it’s salmon instead of clams!  I used grilled salmon, which I would recommend in place of the canned. I also recommend using a tablespoon of cornstarch in addition to the flour to thicken the soup.  This goes great with the honey whole wheat cornbread, too!

*Please forgive the magazine photo–my camera is broken and the ones I took with my .0000000001 mp back-up camera make it look like the stew was partially digested.  Not appealing at all!

https://i2.wp.com/a4.ec-images.myspacecdn.com/images02/28/0e0b20d3f29548c19dfcfc70d464a48c/l.jpg

Salmon Corn Chowder
Clean Eating, September/October 2009

2 medium Russet or Idaho potatoes, peeled
2 carrots, peeled
Olive oil cooking spray
1 stalk celery, diced
1 medium yellow or white onion, diced
1 tsp extra-virgin olive oil
3 T whole-wheat flour
1 c skim milk
1 32-oz container low-sodium chicken broth
2 6-oz cans salmon packed in water, without bones or skin
2 c corn, freshly shucked or frozen
1-2 tsp paprika
Sea salt and fresh ground black pepper, to taste
1 T dill, finely minced

Place potatoes and carrots in a medium saucepan; cover with water.  Boil over medium-high heat for 8-10 minutes.  Drain potatoes and carrots in a colander and pour cold water over.  Let cool for 5 minutes.  Remove potatoes and carrots and dice.

Meanwhile, preheat large stockpot over medium-high heat for 2 minutes.  Mist with cooking spray.  Add celery & onion and sauté for 2 minutes or until onions become translucent.

Add oil and flour, whisking briskly.  Add milk, whisking in a ¼ cup at a time.  (This will create a roux, or thickener, for your soup.)

Add broth and cook for at least 5 minutes.  If soup seems a little thin, add more flour (no more then 1 T), a ½ tsp at a time, and whisk briskly.  Add salmon, diced potatoes and carrots, corn and paprika.  Reduce heat to medium-low and let simmer for at least 10 minutes.  Season with salt and pepper.

Add dill just 1 minute before serving.

Nutrients per 1 ½-cup serving: Calories: 210, Total fat: 4.5 g, Sat Fat: 0 g, Carbs: 25 g, Fiber: 3 g, Sugars: 6 g, Protein: 16 g, Sodium: 270 mg, Cholesterol: 0 mg

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

2 responses »

  1. Pingback: Imma b cookin! « neekadeek

  2. Pingback: Fall Favorites « Recipe Rhapsody

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