Salmon Chowder
Salmon Chowder
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
Instructions
- 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