Recipes
Salmon Chowder
- Fish
The flavor of this salmon chowder recipe is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctive flavor to the soup. To give this soup a thick, chowder texture, we use instant mashed potatoes, which eliminates the need for heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture.
Ingredients
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1 tablespoon neutral oil, such as canola or avocado
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⅓ cup chopped carrot
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⅓ cup chopped celery
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4 cups reduced-sodium chicken broth
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1½ cups water
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1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
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2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
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3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
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1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
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1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
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1 tablespoon Dijon mustard
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¼ teaspoon salt
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Freshly ground pepper to taste
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