Name: Salmon Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 carrots, peeled and sliced; 1/2 red bell pepper, diced; 1/2 leek, finely sliced; 3 tablespoons (45 ml) butter; 3 tablespoons (45 ml) flour; 5 cups (1.25 litres) fish broth; 1 lb (454 g) small new potatoes, quartered; 1 cup (250 ml) fresh corn kernels; 1 lb (454 g) skinless salmon, cubed; 1/2 cup (125 ml) flat-leaf parsley; Salt and pepper; 1 lemon, cut into wedges

Preparation

- In a saucepan over medium heat, soften the carrots, bell pepper and leek in the butter. Season with salt and pepper. Sprinkle with flour and stir to coat.
- Deglaze with 500 ml (2 cups) broth and bring to a boil while stirring. Add the remaining broth, potatoes and corn.
- Bring back to a boil, reduce the heat and simmer until the potatoes are tender, about 20 minutes. Season with salt and pepper.
- Remove from the heat. Add the salmon and parsley. Cover and let stand until the salmon is cooked, about 5 minutes. Adjust the seasoning.
- Serve with lemon wedges.

Salmon Chowder

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Ingredients

Preparation

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