Salmon Chowder
In this second virtual cooking class with Registered Dietitian Nutritionist, Pam Smith, you will learn how to upcycle your salmon leftovers into a nutritious recipe the whole family can enjoy!
Serves 4
1 tablespoon extra virgin olive oil
1 cup celery, diced
1 cup red or yellow peppers, diced
1 cup onion, finely diced
4 cloves garlic, finely minced
2 tablespoons all-purpose flour
1 tablespoon Smoky seasoning (recipe follows), or
2 teaspoons Creole seasoning
2 tablespoons dry white wine
2 cups low sodium chicken broth
2 cups Yukon gold or gourmet medley of
potatoes, diced
2 cups 2% milk
6-8 asparagus spears, biased sliced (about 1 cup)
and blanched or 1 cup frozen sweet peas, thawed
1 cup fresh corn, cut off cob, or 1 cup frozen sweet
niblet corn, thawed
16 ounces seared fresh Kvarøy salmon, flaked
2 tablespoons fresh flat leaf parsley, chopped, plus
more for garnish
Parmesan Cheese, grated, for garnish.
DIRECTIONS
Heat large heavy bottom pot over medium heat. Add celery, red peppers, and onion, and sauté, stirring, for 5 to 7 minutes, until celery is tender.
Stir in the garlic, flour, and seasoning until well-blended; then add wine to deglaze.
Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently.
Add the salmon, asparagus, and corn, and then remove from heat and add milk, along with parsley.
Taste test and season with additional seasoning or salt and pepper, to taste.
Serve, garnished with Parmesan Cheese and fresh parsley sprigs.
Smoky Seasoning
2 teaspoons smoked paprika
2 teaspoons minced onion
2 teaspoons garlic granules
2 teaspoons raw sugar
2 teaspoons black pepper
1 teaspoon kosher salt
1 teaspoon thyme
DIRECTIONS
Blend together all ingredients in a bowl.
