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salmon chowder

09 Dec

My oven won’t be fixed until next week, so here’s another soup recipe!  I love to use this on Friday’s during Lent.  I just wish this picture looked better, because it doesn’t do the soup justice.  It looks so much better in person!  The soup uses fennel….don’t be afraid!!  Just dice the stalk up like celery.  It adds such a great flavor to the soup and complements the salmon so well.  If you’ve never tried fennel before, now is the time.

Salmon Chowder

  • 2 cups vegetable stock or chicken stock
  • 1 Tbsp. olive oil
  • 1 large onion, diced
  • 1 fennel bulb, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 8 ounces russet potato, skin on, diced
  • 1 1/2 cup frozen corn
  • 1 bay leaf
  • 1/2 lb. salmon, cut in 1/2″ pieces
  • 2 cups fat-free half and half
  • salt and pepper

Heat oil in a large pot over medium-high heat.  Add vegetables, stirring well.  Add the bay leaf and broth and bring to a boil.  Cover, reduce heat to medium and simmer until vegetables are tender, about 10 minutes.  Stir in the fish.  Add the half and half and bring up the temperature of the soup, being careful not to allow it to boil.

Season to taste with salt and pepper.

Recipe from Kitchen Parade.  Using the Weight Watcher’s Recipe Builder, I calculated that each 1 1/2 cup serving has 5 pts+.

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4 Comments

Posted by on December 9, 2011 in points plus, seafood, soups

 

Tags: , , , , ,

4 responses to “salmon chowder

  1. Magen

    December 9, 2011 at 8:23 am

    Is the salmon raw or precooked?

     
  2. Leigh

    December 9, 2011 at 3:09 pm

    Thank you for a salmon recipe…..I was running out of ideas for the pounds and pounds in our freezer from Joe’s fishing trip!

     
  3. Beth Aversa

    January 11, 2012 at 6:23 pm

    I just made the salmon chowder for dinner this evening. This is a fast, easy and delicious soup for a cold winter evening. I received the Vidalia chop Wizard for Christmas, so all of the vegetables were chopped uniformly in just minutes. The sweetness of the fennel and carrots really made this a balanced and filling soup.

     

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