southwestern salmon pasta chowder/soup

Name: Southwestern Salmon Pasta Chowder/Soup
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 package(s) rotini pasta (or whatever pasta you like); 1 can(s) corn, drained; 1 can(s) salmon, deboned and broke up; TOMATO ALFREDO SAUCE:; 2 cup(s) whole milk; 2 tablespoon(s) parsley flakes; 1 tablespoon(s) minced garlic, heaping (i like lots of garlic, add less if you don't); 1 teaspoon(s) goya adobo seasoning (lemon pepper variety); 1 teaspoon(s) mustard powder; 1 teaspoon(s) black pepper; 1/2 cup(s) grated parmesan; 1 can(s) diced tomatoes

(1 rating)

review

Private Recipe by

Christine Whisenhunt

@cwhisenhunt

Visalia, CA

Is it a pasta, chowder or soup? I don't know, ergo the name, but it is GOOD! I wanted some sort of pasta today and I wanted to use some salmon, and I wanted it in a cream sauce, so I started throwing things together and it turned out really good! I think next time I'd like it more like a soup, so I'll double everything except the pasta. This is super easy and super flavorful. I hope you try it and enjoy it too! **This pic shows artichokes as well, as I originally put them in, but I think it was much better without them, so I did not include them in the recipe. I will update pic later.**

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(1 rating)

prep time 10 Min

cook time 30 Min

Ingredients For southwestern salmon pasta chowder/soup

1 pkg

rotini pasta (or whatever pasta you like)
1 can

corn, drained
1 can

salmon, deboned and broke up
TOMATO ALFREDO SAUCE:
2 c

whole milk
2 Tbsp

parsley flakes
1 Tbsp

minced garlic, heaping (i like lots of garlic, add less if you don't)
1 tsp

goya adobo seasoning (lemon pepper variety)
1 tsp

mustard powder
1 tsp

black pepper
1/2 c

grated parmesan
1 can

diced tomatoes

How To Make southwestern salmon pasta chowder/soup

1
Start water for pasta first. Then start the sauce.

2
In a saucepan, combine ingredients for alfredo, except for parmesan. Whisk together and cook over medium heat, watching carefully and whisking very frequently to prevent burning. If necessary, lower heat. When warmed through, add parmesan and continue to cook for a few minutes. Don't forget to whisk! Then, add tomatoes and continue to cook until warmed through. If you prefer a thicker sauce, add some flour or cornstarch and continue to cook until thickens. The tomato cream sauce is especially thin because of the juice from the tomatoes, but the juice is what totally makes it, so you must include it.
3
When the pasta is done, drain it thoroughly. When the sauce is done, add the pasta and remaining ingredients to the sauce and heat through.
4
Note: I used canned salmon, but it breaks up really badly, and if you don't mind that it's fine, but if you want a nicer presentation and/or chunks of salmon, use a fresh piece of cooked salmon broken into bite size pieces.
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