Spicy Salmon burger Chowder

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Recipe and Photography by Maya Feller

Serves 4-6

INGREDIENTS

• 1/4 cup olive oil

• 1 cup diced onion

• 1/2 cup diced celery

• 1/2 cup diced red bell peppers

• 1 cup corn kernels

• 1 cup potatoes, peeled and diced

• 1 jalapeno pepper, seeded and minced

• 1 poblano pepper, seeded and minced

• 2 cloves garlic, minced

• 1 teaspoon chili powder, plus more to taste

• 1/2 teaspoon black pepper, plus more to taste

• 1/2 teaspoon cumin, plus more to taste

• 1/4 teaspoon smoked paprika

• 1, 30oz can crushed tomatoes

• 2, 15oz cans low sodium white beans, drained and rinsed

• 2 tablespoons tomato paste

• 1 tablespoon hot sauce

• 3 cups low sodium seafood broth

• 1 pound Kvarøy original recipe salmon burger, defrosted and crumbled

• 2 tablespoons chopped fresh cilantro

• Lime

DIRECTIONS

Heat the olive oil in a large pot over medium-low heat.

Add the onions, celery, bell peppers and cook covered until softened and slightly browned, approximately 10 minutes.

Add the corn, potatoes, peppers, garlic, chili powder, black pepper, cumin and smoked paprika and stir for another 2-3 minutes.

Add the tomatoes and bring to a simmer.

Add the beans, tomato paste, hot sauce, and seafood broth. Return to a simmer, lower the heat to medium low and cook, stirring occasionally for 25-30 minutes.

Taste and add additional seasonings if needed.

Add the salmon. Simmer until just cooked through, about 5 minutes.

Serve and garnish with cilantro and lime.