Salmon Chowder
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Salmon Chowder
Photography by Edward Pond
- Preparation time: 25 minutes
- Total time : 30 minutes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 397397 cal |
| pro | 21 g21g pro |
| total fat | 22 g22g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 30 g30g carb |
| fibre | 3 g3g fibre |
| chol | 93 mg93mg chol |
| sodium | 544 mg544mg sodium |
| potassium | 872 mg872mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1212 iron |
| vit A | 1515 vit A |
| vit C | 2525 vit C |
| folate | 2727 folate |
On a blustery day, nothing says comfort like a bowl of creamy chowder. Add crusty bread to soak up every last drop.
Ingredients
- 2 tbsp butter 2 tbsp butter or olive oil
- 2 leeks , (white parts only), diced2 leeks, (white parts only), diced
- 2 ribs celery , diced2 ribs celery, diced
- 1 large clove garlic , minced1 large clove garlic, minced
- 1/2 tsp salt 1/2 tsp salt
- 1 pinch pepper 1 pinch pepper
- 1 lb potatoes , peeled and cubed1 lb potatoes, peeled and cubed
- 1 tbsp all-purpose flour 1 tbsp all-purpose flour
- 1 bottle (236 mL) clam juice 1 bottle (236 mL) clam juice
- 3 cups water 3 cups water
- 2 boneless skinless salmon fillets , (6 oz/170 g each), cut in chunks2 boneless skinless salmon fillets, (6 oz/170 g each), cut in chunks
- 1/2 cup frozen corn kernels 1/2 cup frozen corn kernels
- 1/3 cup whipping cream 1/3 cup whipping cream
- 2 tbsp chopped fresh chives 2 tbsp chopped fresh chives
Preparation
In large Dutch oven, melt butter over medium heat; cook leeks, celery, garlic, salt and pepper, stirring occasionally, until softened, 4 to 6 minutes.
Stir in potatoes and flour; cook, stirring occasionally, for 2 minutes.
Stir in clam juice and water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 7 to 10 minutes.
Add salmon and corn; simmer until fish flakes easily when tested, about 5 minutes. Stir in cream and chives; simmer for 2 minutes.
Stir in potatoes and flour; cook, stirring occasionally, for 2 minutes.
Stir in clam juice and water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 7 to 10 minutes.
Add salmon and corn; simmer until fish flakes easily when tested, about 5 minutes. Stir in cream and chives; simmer for 2 minutes.
Source : Canadian Living Magazine: February 2012
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