Smoked Salmon Chowder
Cook Time:
45
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
Calories | 375 |
---|---|
Sodium | 1531.6mg |
Dietary Fiber | 5.5g |
---|---|
Sugars | 5.6g |
Protein | 19.3g |
Ingredients
3 tablespoons butter
1 cup yellow onion, diced
1 tablespoon garlic, minced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup red bell pepper, diced
2 cups Yukon gold potatoes, cubed
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 cups Almond Breeze® Shelf-Stable Unsweetened Original Almondmilk
2 cups chicken or vegetable broth
1/2 cup Parmigiano Reggiano, grated
2 tablespoons fresh dill, chopped
8 ounces smoked salmon, flaked and bone free
Hot sauce (optional)
Directions
- 1
Heat the butter in a medium-size, heavy-bottomed pot over medium-high heat. Add the onions and garlic, and saute until translucent, about 2 minutes.
- 2
Add the celery, carrot, red bell pepper, Yukon gold potatoes, sea salt and black pepper to the pot. Cook, stirring continuously, for 5 minutes.
- 3
Reduce the heat to medium. Add the flour and stir for another minute.
- 4
Add the almond milk and broth, mixing well and incorporating any vegetables adhering to the bottom of the pot.
- 5
Simmer the chowder for 10 minutes, or until the potatoes are tender.
- 6
Turn off the heat and stir in the cheese, dill and salmon pieces.
- 7
Ladle the chowder into bowls and garnish them with dill, more black pepper and a favorite hot sauce, if desired.
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