Sunday, January 17, 2010

Great Lakes Salmon Chowder


1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed

1-1/2 cups water

2 14-ounce cans vegetable broth or 3-1/2 cups vegetable stock

2 cups frozen whole small onions or 1/2 cup frozen chopped onion

3 medium red-skinned potatoes, cubed (2-1/2 cups)

1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed

1 teaspoon finely shredded lemon peel

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2-1/2 cups whole milk, half-and-half or light cream

2 tablespoons cornstarch

1 10-ounce package frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus

Fresh dill sprigs (optional)


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).

1 comment:

  1. I didn't know you had a blog!
    OK, Girl, you're making me hungry.
    That looks delish!