Indulge in this luscious salmon and potato chowder.
- Large saucepan
- Medium bowl
- 1 tsp olive oil
- 1 onion, chopped
- 1 stalk celery, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 2 Tbsp fresh thyme, chopped
- 1/2 tsp red pepper flakes
- 1/2 lb Little Potatoes
- 2 3/4 cups vegetable broth
- 3/4 cup frozen corn
- 1/4 cup all-purpose flour
- 2 1/2 cups 2% milk
- 3/4 tsp salt
- 1/2 tsp ground pepper
- 1 1/4 lbs salmon, cut into 1-inch pieces
- 1/4 cup flat-leaf parsley, minced
- (To taste) salt and pepper
Heat the olive oil in a large saucepan set over medium heat. Add the onion, celery, and red bell pepper, and cook until the vegetables are beginning to soften, about five minutes.
Add the garlic, thyme and red pepper flakes, and cook for one minute.
Add potatoes and vegetable broth. Bring to a boil, then reduce heat slightly and simmer until the potatoes are tender, about 15 minutes.
Add the corn and simmer for two minutes.
Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
Slowly whisk the milk mixture into the soup, along with the salt and pepper. Cook, whisking frequently, until the soup is starting to thicken, 8 to 10 minutes. Stir in the salmon and cook until the salmon is just cooked through, 6 to 8 minutes.
Stir in the parsley. Season to taste. Serve.