Great Lakes Salmon Chowder
Recipe from Midwest Living

In this main-dish soup recipe, asparagus adds color and the dill and lemon peel add fresh flavor.


Great Lakes Salmon Chowder

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Servings: Makes 8 main-dish servings (11 cups).
Prep Time: 20 mins
Total Time: 40 mins
Related Categories: Asparagus, Chowders, Chowders, Dutch Oven, Fish Chowder, Low Calorie, Low Calorie Dinners, Low Calorie Dinners, Low Fat, Onions, Potatoes, Salmon Chowder, Salmon Chowder, Salmon Fillet, Vegetable Broth and Stock
 
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Ingredients
  • 1  pound
    fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
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  • 1-1/2  cups
    water
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  • 2  14-ounce cans
    vegetable broth or 3-1/2 cups vegetable stock
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  • 2  cups
    frozen whole small onions or 1/2 cup frozen chopped onion
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  • 3  medium
    red-skinned potatoes, cubed (2-1/2 cups)
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  • 1  tablespoon
    snipped fresh dill or 1/2 teaspoon dried dillweed
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  • 1  teaspoon
    finely shredded lemon peel
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  • 1/2  teaspoon
    salt
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  • 1/2  teaspoon
    ground black pepper
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  • 2-1/2  cups
    whole milk, half-and-half or light cream
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  • 2  tablespoons
    cornstarch
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  • 1  10-ounce package
    frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
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  •  
    Fresh dill sprigs (optional)
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Directions
1.
Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
2.
Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potatoes, snipped fresh dill, lemon peel, salt and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
3.
In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs. Makes 8 main-dish servings (11 cups).
Nutrition information
Calories 185, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 37 mg, Sodium 621 mg, Carbohydrate 20 g, Fiber 2 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 38%, Calcium 11%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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