Indulge in this luscious salmon and potato chowder.
Equipment
- Large saucepan
- Medium bowl
- Whisk
- 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
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Instructions
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Step 1
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.
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Step 2
Add the garlic, thyme and red pepper flakes, and cook for one minute.
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Step 3
Add potatoes and vegetable broth. Bring to a boil, then reduce heat slightly and simmer until the potatoes are tender, about 15 minutes.
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Step 4
Add the corn and simmer for two minutes.
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Step 5
Place the flour in a medium bowl and slowly whisk in the milk until the mixture is smooth.
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Step 6
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.
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Step 7
Stir in the parsley. Season to taste. Serve.
