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Leftovers >  Potatoes >  Seafood >  Soups & Stews >  Salmon Chowder >

 

Salmon Chowder

• 1 TBS canola oil

• 1/3 C carrots, chopped

• 1/3 C celery, chopped

• 4 C chicken broth

• 1-1/2 C water

• 1 salmon filet (12 oz.), skinned

• 2-1/2 C frozen cauliflower florets, thawed & coarsely chopped

• 3 TBS fresh chives or scallions, chopped (sub with 1-1/2 TBS dried chives)

• 1-1/3 C instant mashed potato flakes, or 2 C leftover mashed potatoes

• 1/4 C fresh dill, chopped (sub with 2 tsp. dried tarragon, if desired)

• 1 TBS Dijon mustard

• 1/4 tsp. salt

• Black pepper to taste

Heat oil in a large saucepan over medium heat. Add the chopped carrots and celery. Cook, stirring frequently, until vegetables begin to brown, about three to four minutes. Add chicken broth, water, salmon, chopped cauliflower and chives; bring to a simmer. Cover saucepan and simmer gently, until salmon is just cooked through (about five to eight minutes). Remove salmon from saucepan to a clean cutting board; flake into bite-size pieces with a fork. Add potato flakes (or leftover mashed potatoes), dill and mustard into the soup until well blended; return to a simmer. Add flaked salmon and reheat; season with salt and black pepper to taste. Serve. Recipe makes about six servings.

Related Links:

• Global Seafood Cookbook

• Luscious Leftovers Cookbook

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