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Great Lakes Salmon Chowder
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Midwest Living
Great Lakes Salmon Chowder
Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon that's packed with protein and heart-healthy omega-3 fatty acids.
Prep:
20 mins
Cook:
20 mins
Total:
40 mins
Servings:
8
Yield:
11 cups
Great Lakes Salmon Chowder
Ingredients
Ingredient Checklist
1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
1 ½ cups water
2 14 ounce cans vegetable broth or 3-1/2 cups vegetable stock
2 cups frozen whole small onions or 1/2 cup frozen chopped onion
2 ½ cups cubed red potato
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon ground black pepper
2 ½ cups whole milk, half-and-half or light cream
2 tablespoons cornstarch
1 10 ounce package frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
Fresh dill sprigs and/or cracked black pepper (optional)

Instructions

Step 1
Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.

Step 2
Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potato, snipped fresh dill, lemon zest, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.

Step 3
In a large screw-top jar, combine milk and cornstarch. Cover and shake welncel; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs and/or cracked pepper.

CHOWDER