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Salmon Chowder With Dill

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  Skinless salmon fillets 8 Ounce (About 1/2 -Inch Thick)
  Defatted chicken stock/Low-sodium chicken broth 4 Cup (64 tbs)
  Dried dill weed 2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Potatoes 3 Medium, peeled and cut into 1/2 inch pieces
  Frozen peas 1 Cup (16 tbs)
  Leek 1 Medium, thinly sliced
  Light cream cheese 3 Ounce, softened
  Skim milk 1⁄2 Cup (8 tbs)
  Unbleached flour 1⁄4 Cup (4 tbs)
  Cracked black pepper To Taste

Remove and discard the bones from the salmon and cut it into 1" pieces; set aside.
In a large saucepan, combine the stock or broth, dillweed and garlic powder.
Cover and bring to a boil.
Stir in the potatoes, peas and leeks.
Return to a boil, then reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are almost tender.
Stir in the salmon.
Cover and simmer about 3 minutes more or until the fish flakes easily when tested with fork.
In a small bowl, stir together the cream cheese, milk and flour.
Stir about 1/2 cup of the hot soup into the cream cheese mixture.
Then stir the cream cheese mixture into the soup in the saucepan.
Bring to a boil, stirring constantly, then reduce the heat.
Cook for 1 minute more.
Sprinkle with the pepper before serving.

Recipe Summary

Side Dish

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