Full of flavorful vegetables, this chowder can serve as comfort food or a first course for a fancy dinner party. This luxurious chowder is lightened by using evaporated skim milk instead of cream, but the dish is plenty rich.
Tip: If you're making this on a budget, consider using frozen salmon to save money.
Ingredients
- 1 (
- 4 oz.) can fat-free, reduced sodium chicken broth
- 1 Tbsp. olive oil
1 onion, diced
1 fennel bulb, diced
2 carrots, diced
- 2 cloves garlic, minced
1 russet potato, diced
1½ cups frozen corn
1 bay leaf
- 1 tsp. thyme (optional)
½ lb. salmon, cut into bite-sized pieces
- 2 cups fat-free evaporated milk
½ tsp. salt
Pepper to taste
Instructions
- Heat oil in a large, heavy-bottomed pot on medium high. Add the onion, fennel, carrots, and garlic. Cook until soft (4-5 minutes).
- Add the remaining vegetables, bay leaf, thyme, and broth. Bring to a boil. Cover, reduce heat to medium, and simmer until vegetables are tender (10-15 minutes).
- Stir in the fish, evaporated skim milk, salt, and pepper. Simmer until fish is no longer translucent (4-5 minutes).
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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