Great Lakes Salmon Chowder | Midwest Living
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Great Lakes Salmon Chowder

Great Lakes Salmon Chowder

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  • Makes: 8 servings
  • Yield: 11 cups
  • Prep 20 mins
  • Cook 20 mins

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Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon thats packed with protein and heart-healthy omega-3 fatty acids.

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
  • 2 1/2 cups cubed red potato
  • 1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
  • 1 teaspoon lemon zest
  • 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 and/or cracked black pepper (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, potato, snipped fresh dill, lemon zest, salt and 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 and/or cracked pepper.

Nutrition Facts

(Great Lakes Salmon Chowder)

Servings Per Recipe 8, sat. fat (g) 2, Fat, total (g) 5, chol. (mg) 37, pro. (g) 17, iron (mg) 2, vit. A (IU) 680, carb. (g) 20, vit. C (mg) 22, cal. (kcal) 185, calcium (mg) 111, fiber (g) 2, sodium (mg) 621

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