Smoked Salmon Chowder

Name: Smoked Salmon Chowder
Cook time: 45 min
Total time: 45 min
Yield: 4
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)

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

Directions

Chowder

Step 1 complete
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.
Step 2 complete
Add the celery, carrot, red bell pepper, Yukon gold potatoes, sea salt and black pepper to the pot. Cook, stirring continuously, for 5 minutes.
Step 3 complete
Reduce the heat to medium. Add the flour and stir for another minute.
Step 4 complete
Add the almond milk and broth, mixing well and incorporating any vegetables adhering to the bottom of the pot.
Step 5 complete
Simmer the chowder for 10 minutes, or until the potatoes are tender.

Salmon

Step 6 complete
Turn off the heat and stir in the cheese, dill and salmon pieces.
Step 7 complete
Ladle the chowder into bowls and garnish them with dill, more black pepper and a favorite hot sauce, if desired.