Salmon Chowder


1 ½ pounds salmon fillets

1 ½ cups water

2 tablespoons olive oil

¾ cup chopped red bell pepper

¼ cup thinly sliced green onions (white and green parts separated)

3 tablespoons flour

3 ½ cups low sodium vegetable stock

3 cups 1/2" pieces red potatoes

2 ½ cups milk

½ teaspoon sea salt

½ teaspoon black pepper

1/4 teaspoon ground ancho chile pepper

2 cups frozen whole kernel corn, thawed

1 teaspoon lime zest

1 Chopped avocado

1 lime cut into wedges

Rinse salmon fillets; pat dry.

Pore an inch of water into a skillet and bring the water to boiling, then add fillets.

Return to boiling, then reduce heat. Simmer, covered, 6 to 8 minutes or until salmon flakes easily.

Remove from skillet, discarding liquid.

Flake salmon into 1/2" pieces.

In a 6 quart Dutch oven heat oil over medium high heat.

Add sweet pepper and white parts of onions, then cook and stir 3 minutes or just until tender.

Stir in flour, then cook and stir 1 minute more.

Gradually stir in broth, and add potatoes, milk, salt, black pepper and ground ancho pepper.

Bring to boiling, then reduce heat.

Simmer, covered, 15 minutes or until slightly thick and vegetables are tender, stirring occasionally.

Add corn, cook and stir 2 minutes more, then gently stir in poached salmon and lime zest and heat through.

Top servings with green parts of onions and if desired, avocado, lime wedges and additional ground ancho pepper. Enjoy!
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