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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The crushed peppers gives the chowder a nice zesty zap! Ingredients:
1 lb. salmon fillets, boneless and skinless |
1 cup onion, chopped |
2 cups potato, diced |
1/4 cup celery, chopped |
1 tablespoon olive oil |
2 tablespoons water |
2 tablespoons whole wheat flour |
1/4 teaspoon dried dill |
1 can (8 oz.) stewed tomatoes |
2 cans (13 oz. each) evaporated milk |
1/2 cup mozzarella cheese, grated |
2 tablespoons fresh parsley, chopped |
2 tablespoons crushed garlic |
1 teaspoon of crushed red peppers |
Directions:
1. 1. Cut salmon into 1-inch chucks and set aside.
2. 2. In a medium-sized saucepan, heat oil and saute onion, garlic, potato and celery for about 5 minutes. Add water and continue to cook until potatoes are tender.
3. 3. Blend in flour, pepper, dill, milk and salmon. Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.
4. 4. Stir in cheese and parsley.
5. Serves 6.
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