Golden Salmon Chowder
Preparation: 10 min Cook: 20 min
Serve this hearty meal with dinner rolls and a tossed salad. Garnish with fresh parsley for an added flavour boost.
You will need:
| 1 tbsp |
vegetable oil |
15 ml |
| 1 |
onion, sliced |
1 |
| 1 |
clove garlic, minced |
1 |
| 1/2 cup |
diced green pepper (about 1/2 pepper) |
125 ml |
| 1 tsp |
celery salt |
5 ml |
| 1/2 tsp |
each dried thyme and salt |
2 ml |
| 2 tbsp |
all-purpose flour |
30 ml |
| 4 cups |
water |
1 L |
| 3 cups |
sliced carrots |
750 ml |
| 1 |
can (370 ml) regular evaporated milk |
1 |
| 2 |
cans (7.5 oz/213 g each) sockeye salmon, broken into small chunks |
|
Tools required:
Large saucepan
Step 1:
Heat oil in large saucepan over medium-high heat. Sauté onion, garlic, green pepper, celery salt, thyme and salt 2 minutes or until softened. Stir in flour until combined.
Step 2:
Stir in water and carrots. Bring to boil. Reduce heat and simmer 15 minutes or until carrots are tender.
Step 3:
Gradually stir in evaporated milk and salmon. Simmer another 5 minutes or until heated through, taking care not to boil.
Makes 5 servings
Nutrients per serving: about 290 Calories, 21 g Protein, 14 g Fat, 22 g Carbohydrate
Good To Know: Evaporated milk is creamier than regular milk. Not only does it have half the fat of coffee cream, light cream and heavy cream, it also has more than double the calcium and protein, making it a good replacement for cream.
