I like to bake off the salmon before adding it at the last minute to the soup…but you could certainly drop 1-inch raw chunks into the base and letting it simmer away for the last few minutes. Either method will give you a smooth, comforting chowder.
Don’t judge a recipe by the length of ingredients…. This one’s easy!
|4 slices bacon, diced (turkey bacon if you prefer)||1 tablespoon olive oil|
|1 cup diced onion||1 garlic clove, minced|
|1 teaspoon sugar or Splenda||2 1/2 tablespoons flour|
|1 1/4 teaspoons Spice Blend (see below)||Dash nutmeg|
|1/2 teaspoon salt||1/4 teaspoon black pepper|
|1/8 teaspoon white pepper||2 cups chicken broth|
|1 cup Half & Half (stats are for fat free)||1 cup 2% milk|
|1 1/2 pounds fresh salmon, cooked.|
Bake or grill salmon. Flake or tear into one-inch chunks and set aside.
In stockpot over low heat, add olive oil and diced bacon. Cook until bacon is crispy. Add onion, and garlic. Cook until onion is soft, 8 to 10 minutes. Add flour and seasoning and stir for 1 minute.
Increase heat to medium and add broth , cream, and milk. Simmer for 10 minutes or until thickened, stirring frequently. Reduce heat to low and add salmon. Heat through. Makes 8 servings approx 3/4 cup each.
2 teaspoons oregano
2 teaspoons parsley
1 teaspoon marjoram
1 teaspoon dill
2 teaspoons thyme
1/2 teaspoon sage
2 teaspoons rosemary
1 teaspoon tarragon
Mix well and store in a glass jar or Ziploc bag.
Calories: 270; Total Fat: 11 g; ; Sodium: 317 mg; Carbohydrates: 12 g; Fiber: 1 g; Sugar: 5 g; Protein: 23 g