southwestern salmon pasta chowder/soup
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.**
prep time
10 Min
cook time
30 Min
method
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yield
Ingredients
- 1 package rotini pasta (or whatever pasta you like)
- 1 can corn, drained
- 1 can salmon, deboned and broke up
- TOMATO ALFREDO SAUCE:
- 2 cups whole milk
- 2 tablespoons parsley flakes
- 1 tablespoon minced garlic, heaping (i like lots of garlic, add less if you don't)
- 1 teaspoon goya adobo seasoning (lemon pepper variety)
- 1 teaspoon mustard powder
- 1 teaspoon black pepper
- 1/2 cup grated parmesan
- 1 can diced tomatoes
How To Make southwestern salmon pasta chowder/soup
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Step 1Start water for pasta first. Then start the sauce.
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Step 2In 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.
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Step 3When the pasta is done, drain it thoroughly. When the sauce is done, add the pasta and remaining ingredients to the sauce and heat through.
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Step 4Note: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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