Salmon Veggie Chowder

I am such a fan of soups, I am always looking for new combinations to try. This inspiration came from my husband, who's got a shellfish allergy and cannot handle clams. 

It came out delicious - and includes a healthy dose of veggies and omega-3 fats from the salmon. I hope you enjoy it. 

Ingredients

• 1 pound salmon (frozen & thawed is OK here)
• 1 chopped onion
• 2 small slices canadian bacon, diced (this is very lean, but bacon or ham diced small will work here) 
• 3 celery stalks, diced small
• 1 shredded carrot
• 1 shredded summer squash
• 1 shredded zucchini
• 1/2 stick butter (Promise sticks)
• 1/2 cup parmesan
• 1 tablespoon oil (unflavored, like canola)
• 4 cups chicken stock
• 2 cups potato, diced to bite size
• 3 heaping tbsp corn starch
• 16 oz milk or cream (I used fat free coffee creamer, lactose & gluten free) 
• Splash of white wine
• 1 tsp ground pepper
• 2 heaping tablespoons Bell salt-free seasoning (this has many herbs, but you can make your own combination of what you like) 

 

Directions

• In one pan cook diced potatoes in chicken stock. Add 1/2 the pepper and 1/2 the seasoning mix. Cook til tender, do not drain.
• In same pan as potatoes, poach salmon until no longer pink. Remove salmon and set aside. (leave potatoes and broth in pan). Once cooled a little, flake the salmon with a fork.
• In a separate soup pot, add butter (Promise) and oil. Add onions, celery, canadian bacon and shredded veggies, Saute until tender, about 10 minutes. Add remaining seasoning and stir in. Add cornstarch and continue to saute til well blended and cornstarch disappears and is cooked through.  
• Add a splash of wine, the broth, and potatoes. Scrape the bottom of your pan to get the flavor off the bottom. Bring to a boil. Keep stirring and the mixture will thicken. Turn off heat. Add flaked salmon, milk, parmesan and stir until blended in. 
• Ready to serve!
• Makes a large pot. About 8-10 servings.