Salmon Pan Chowder
Recipe from Better Homes and Gardens

Here, the salmon tops the chunky vegetable chowder rather than being part of the thick soup.


Salmon Pan Chowder

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Servings: 4 servings
Prep Time: 25 mins
Total Time: 53 mins
Related Categories: Low Calorie, Onions, Peppers, Quick and Easy, Salmon Chowder, Salmon Chowder, Salmon Fillet
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 1-1/4  cups
    white and/or purple pearl onions, peeled
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  • 1  medium
    red sweet pepper, cut into 1/2-inch strips
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  • 1  medium
    yellow sweet pepper, cut into 1/2-inch strips
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  • 1  medium
    green sweet pepper, cut into 1/2-inch strips
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  • 1  large
    banana pepper, cut into 1/4-inch rings
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  • 1  14-1/2-ounce can
    vegetable broth or chicken broth
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  • 1  cup
    whipping cream
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  • 1/2  teaspoon
    caraway seed, lightly crushed
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  • 1/4  teaspoon
    salt
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  • 4  2-ounce
    skinless, boneless salmon fillets
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  •  
    Fresh dill sprigs
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Directions
1.
Coat a Dutch oven with nonstick cooking spray; heat pan. Add onions. Cook and stir, uncovered, over medium-high heat about 7 minutes or until tender. Add red pepper, yellow pepper, green pepper, and banana pepper. Cook and stir for 1 minute more. Carefully add broth. Bring just to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in whipping cream. Return to boiling; reduce heat. Simmer for 10 minutes.
2.
Meanwhile, rub caraway seed and salt on both sides of fish. Coat a medium skillet with nonstick cooking spray; heat skillet. Cook fillets, uncovered, over medium-high heat for 3 to 4 minutes per side or until fish flakes easily with a fork.
3.
To serve, place a salmon fillet in each of four shallow soup bowls. Ladle soup mixture over salmon fillets. Top with dill sprigs. Makes 4 servings.
Nutrition information
Calories 327, Total Fat 25 g, Saturated Fat 14 g, Cholesterol 112 mg, Sodium 647 mg, Carbohydrate 14 g, Fiber 3 g, Protein 15 g. Daily Values: Vitamin A 48%, Vitamin C 233%, Calcium 11%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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