Salmon Chowder With Dill Recipe
Ingredients
| Salmon fillets | 8 Ounce | |
| 4 cups defatted chicken stock or low-sodium chicken broth | ||
| Dill weed | 2 Teaspoon, dried | |
| Garlic powder | 1/8 Teaspoon | |
| 3 medium potatoes, peeled and cut into 1/2" pieces | ||
| Frozen peas | 1 Cup (16 tbs) | |
| Leek | 1 Medium, thinly sliced | |
| Light cream cheese | 3 Ounce, softened | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Unbleached flour | 1/4 Cup (16 tbs) | |
| Cracked black pepper | 1 To taste | |
Directions
Remove and discard the bones from the salmon and cut it into 1" pieces; set aside.
In a large saucepan, combine the stock or broth, dillweed and garlic powder.
Cover and bring to a boil.
Stir in the potatoes, peas and leeks.
Return to a boil, then reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are almost tender.
Stir in the salmon.
Cover and simmer about 3 minutes more or until the fish flakes easily when tested with fork.
In a small bowl, stir together the cream cheese, milk and flour.
Stir about 1/2 cup of the hot soup into the cream cheese mixture.
Then stir the cream cheese mixture into the soup in the saucepan.
Bring to a boil, stirring constantly, then reduce the heat.
Cook for 1 minute more.
Sprinkle with the pepper before serving.
In a large saucepan, combine the stock or broth, dillweed and garlic powder.
Cover and bring to a boil.
Stir in the potatoes, peas and leeks.
Return to a boil, then reduce the heat.
Cover and simmer about 10 minutes or until the potatoes are almost tender.
Stir in the salmon.
Cover and simmer about 3 minutes more or until the fish flakes easily when tested with fork.
In a small bowl, stir together the cream cheese, milk and flour.
Stir about 1/2 cup of the hot soup into the cream cheese mixture.
Then stir the cream cheese mixture into the soup in the saucepan.
Bring to a boil, stirring constantly, then reduce the heat.
Cook for 1 minute more.
Sprinkle with the pepper before serving.
Chef
