Yesterday afternoon it was 70 degrees when Brody and I ran the Loop and observed the giant Christmas tree being set up outside of the Wrightsville Beach Town Hall. Nine hours later, my facebook friends were posting that it was snowing in Wilmington! What do I make of this? What else, it’s time to put on a pot of soup!
Lucky for me, the leftover baked salmon and steamed brown rice in my refrigerator will make prepation of my salmon chowder a cinch. This soup will not only warm you up, it’s a scrumptious way to get a healthy dose of omega-3 fatty acids. So let it snow…I’m making soup!
What do snow flurries and cold inspire you to do?
Salmon Chowder
Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1 clove garlic, minced
- 1/4 cup flour
- 1 can low sodium chicken broth
- 1 cup cooked brown rice
- 1 cup diced carrots
- 3/4 cup water
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme
- 1 pound baked salmon
- 12 ounce evaporated skim milk
- 1 can cream style corn
- 1/2 cup frozen peas
- cut chives to garnish
Instructions
Use cooking spray to coat large soup pot. Add first four ingredients and saute over medium heat until tender. Sprinkle with flour and stir to combine. Add broth and next four ingredients. Stir and reduce heat to just below boiling. Cook uncovered 20 minutes. Stir in salmon, evaporated milk, cream corn, frozen peas and brown rice. Cook another 5-10 until peas are cooked. Serves 4.
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