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Great Lakes Salmon Chowder
Cook: 20 mins
Ingredients
- 1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
- 1 1/2 cups water
- 2 14 ounce can vegetable broth or 3-1/2 cups vegetable stock
- 2 cups frozen whole small onions or 1/2 cup frozen chopped onion
- 3 medium red-skinned potatoes, cubed (2-1/2 cups)
- 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups whole milk, half-and-half or light cream
- 2 tablespoons cornstarch
- 1 10 ounce package frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
- Fresh dill sprigs (optional)
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Directions
1. Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
2. Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potatoes, snipped fresh dill, lemon peel, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
3. In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs. Makes 8 main-dish servings (11 cups).
recipe will print. ignore the ad. click on full size & print on your browser. will print without the ad!!!!
2/1/2012 01:18:32 PM Report AbuseYes, it will print - but you have to go to the top left corner of your screen and click on File then click on Print.
10/26/2011 11:01:57 AM Report Abuse