Recipe:

Salmon Chowder

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Serves 4

This scrumptious chowder is one of the most satisfying ways we know of to get your omega-3's, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.

Ingredients

3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)
1 large yellow onion, diced
1/2 cup diced celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
1/4 cup chopped fresh parsley
1/2 to 1 teaspoon dried dill
Sea salt and freshly ground pepper to taste
1 tablespoon minced fresh chives for garnish
Oyster crackers for garnish (optional and contain gluten)

Method

Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.

Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.

Nutrition

Per serving (about 19oz/533g-wt.): 540 calories (230 from fat), 25g total fat, 7g saturated fat, 135mg cholesterol, 930mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein

Tags: American

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