Salmon Chowder
Portion Size: 2 cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 Cups canned salmon drained and flaked (water packed) | May use fresh salmon |
| 2 tablespoons olive oil | |
| 1 large onion, chopped | Wash, peel and chop |
| Dash of cayenne pepper | Optional |
| 1 cup celery, diced | Wash, trim and dice |
| 1 cup carrots | Wash, peel and dice |
| 1/2 teaspoon salt | |
| 2 bay leaves | |
| 3 cloves, garlic minced | Or 1 teaspoon garlic powder |
| 2 (14 oz.) can diced tomatoes | Use Low-sodium canned tomato |
| 4 cups low sodium chicken broth | |
| 3 cups red potatoes | Wash, trim and dice. (may leave on peel) |
| 2 cups frozen corn kernels | |
| 1/4 cup parsley flakes | Wash, trim and chop. Or use 2 tablespoons dried |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan, over medium heat, add the oil. | |
| 2 | When the oil is hot, stir in the onions, celery, and carrots. | |
| 3 | Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender. Stir in the chicken broth and tomatoes and bring up to a boil. Add the potatoes and corn. | Simmer for 15 minutes, or until the potatoes are fork tender |
| 4 | Add the salmon and simmer the soup for 5 minutes. Remove bay leaf. Stir in the parsley and ladle the soup into serving bowls. | Cook until internal temperature reaches 165° F for 15 seconds. |
Posted in Seafood Dinner Recipes
