First recipe…get excited! I made this chowder this weekend and will say that for normal October weather, this would be perfect! For 75+ degrees, it feels a little out of place. Tasty, nonetheless. 🙂
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green peppers
4 cloves garlic, minced
2 (14 1/2 ounce) cans fat-free chicken broth
4 cups unpeeled baking potatoes, large dice
2 cups sliced carrots
3 -4 bay leaves, torn
1 teaspoon dried dill weed
1 cup asparagus or 1 cup zucchini or 1 cup broccoli coleslaw mix ( or any other veggie available)
1 (14 3/4 ounce) cans cream-style corn
2 cups skim milk, thickened with 2 t granulated flour ( Wondra)
3 -4 cups leftover cooked salmon ( or a combination of salmon and shrimp or other seafood leftovers)
1/4-1/2 teaspoon liquid smoke
1. Start by sautéing the onion, green pepper, garlic and celery in 1/4 cup of broth. (I eyeballed the amount of broth and I also added olive oil to brown the onion a bit.)
2. Add potatoes, carrots, dill, bay leaves* and the rest of the broth and simmer for 20 minutes. (I actually doubled the broth as the amount the recipe called for didn’t even begin to cover the veggies. Below is double broth!)
*Don’t forget to take out the bay leaves afterward. Don’t eat them, people. 🙂
3. Add remaining veggies (I used zucchini) and simmer for 5 more minutes.
4. Add salmon, thickened milk, corn and liquid smoke and heat thoroughly.
Now is should look like this yumminess! You will definitely need to add salt. The recipe also added the option of adding Tabasco for a “kick.” I would be willing to try that as well, if only I had budgeted in Tabasco… 😉 This would also be great in bread bowls!
I purchased my salmon at Costco. I baked it enclosed in foil with some liquid smoke, worcestershire and paprika the night before, so I had this left over in the fridge. I didn’t need to add additional liquid smoke to the chowder since I baked the salmon in it!