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Alaskan Salmon Chowder


  • Yield: 10 cups 1x

Description

For Paleo, remove the potatoes and corn and use whole milk or cream


Ingredients

Scale
  • 1 medium onion (chopped)
  • 3 ribs celery (chopped)
  • 2 cloves garlic (minced)
  • 1/2 medium red bell pepper (chopped)
  • 2 cups chicken or veggie broth
  • 2 cups potatoes (peeled, diced)
  • 5-7 medium carrots (sliced)
  • 1 tsp Tony Chachere seasoning
  • 2 tbs fresh dill (finely chopped)
  • 1/2 small zucchini (sliced)
  • 1 can cream-style corn (OPTIONAL: makes the soup slightly sweet)
  • 1 cup frozen corn
  • 1 -1 1/2 can evaporated milk (OR Whole milk or Cream)
  • 1/2 cup asparagus (thinly sliced)
  • 1/2 tsp black pepper
  • 2 cups smoked salmon (chunks)
  • 1/4 tsp nutmeg
  • fresh dill (GARNISH)

Instructions

  1. In a saucepan, cook onion, celery, red pepper, and garlic in half the broth until tender.
  2. Add potatoes, carrots, Tony Chachere, dill, pepper, nutmeg, and remaining broth.
  3. Cover and simmer for 20 minutes or until vegetables are tender.
  4. Add zucchini, asparagus, and frozen corn and simmer for 5 minutes.
  5. Add creamed corn, milk and salmon.
  6. Heat through.
  7. Garnish with fresh dill when serving

Notes

Source:  Taste of Home Apr/May 1999

  • Category: Main Dish

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 245
  • Fat: 2.93 g
  • Carbohydrates: 41.91 g
  • Protein: 15.53 g
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