Real Recipes From Real Home Cooks ®
Salmon Chowder
"The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don’t keep instant mashed potatoes in your pantry, it’s worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture...."
INGREDIENTS
•
1 tablespoon canola oil
•
1/3 cup chopped carrot
•
1/3 cup chopped celery
•
4 cups reduced-sodium chicken broth
•
1 1/2 cups water
•
1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
•
2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
•
3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
•
1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
•
1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
•
1 tablespoon Dijon mustard
•
1/4 teaspoon salt
•
Freshly ground pepper to taste
►
ADVERTISEMENT