Leftover salmon fillets provide the perfect inspiration for chowder—warm, rich and hearty. Veggies help add bulk to the chowder, while dill provides the perfect complement to the salmon.
Here‘s my take on a Round 2 salmon dish.
Sue's Salmon Chowder
2 tablespoons butter or healthy buttery spread (such as Smart Balance)
½ cup chopped onions
½ cup chopped celery
½ cup chopped carrots
1 tablespoon flour
2 cans chicken stock
1 small bay leaf
1 large potato (about 2 cups), cut into ½ inch cubes
½ cup frozen whole kernel corn
Salt and pepper to taste
10 oz. cooked salmon, cut into chunks
1/3 cup milk
3-4 tablespoons heavy cream
1/8 teaspoon dried dill
Melt Smart Balance (or butter) in medium-large saucepan. Add vegetables and season with a pinch of salt and pepper; sauté over medium heat until tender—about 8-10 minutes. Add flour, and cook for 1 minute more. Add stock, bay leaf, potatoes and corn. Adjust seasoning, and bring to boil. Lower heat, cover and cook for 20 minutes, until potatoes are tender. Remove from heat; add salmon, milk, heavy cream and dill. Remove bay leaf, check seasoning, and serve with crusty bread.
