Salmon and Spring Vegetable Chowder

Salmon and Spring Vegetable Chowder

Salmon and Spring Vegetable Chowder
Serve with artisan rolls-While I love a fresh piece of wild salmon either grilled or baked springtime seems the perfect season to chunk it up in a chowder and pair it with tender spring vegetables. This version is lighter than a typical chowder but hearty enough as a meal. All youโ€™ll need is a hunk of artisan bread but a side salad would be a nice complement.
    Servings
    5people
    Cook Time
    30minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    5people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2cups cauliflower florets, cut the larger florets in half
    • 1tablespoon butter
    • 6 green onions, trimmed and chopped
    • 2 celery stalks, chopped
    • 3tablespoons all-purpose flour or arrowroot
    • 1teaspoon sea salt
    • 1/2teaspoon ground black pepper
    • 2 1/2cups whole milk
    • 3/4cup vegetable or chicken broth
    • 2tablespoons fresh thyme leaves
    • 2tablespoons fresh parsley
    • 1pound boneless skinless salmon, cut into bite sized pieces
    • 1cup fresh English peas*
    • 3/4cup shredded Swiss cheese
    • 1/2cup shredded mild cheddar cheese
    • 4 artisan rolls
    Instructions
    1. Place the cauliflower in a steamer set in a saucepan that has 1 cup of water. Cover, bring to a boil and steam for 4-5 minutes until cauliflower florets are crisp tender. Set aside uncovered.
    2. Heat the butter in a large saucepan over medium heat and add the green onions and celery. Saute for about 3-4 minutes until vegetables are tender. Sprinkle with the flour, salt and pepper, combining well with the celery mixture. Whisk in the milk and following 3 ingredients (through parsley). Bring to a low boil, reduce heat and simmer for 3-4 minutes until slightly thickened, stirring constantly.
    3. Stir in the salmon, steamed cauliflower and fresh peas and cook 3-4 minutes. Stir in the cheeses and cook an additional 3-4 minutes, stirring occasionally until peas are not longer crisp.
    4. Serve chowder in soup bowls with rolls.
    Recipe Notes

    * If you can't find fresh English peas (I buy mine at Trader Joes) use frozen but only cook them until heated through. You do not want them overcooked.

    You can also substitute a 14 3/4-ounce can of salmon, bones and skin removed, for the fresh salmon. Due to the sodium content in canned salmon, you may want to reduce the salt in the recipe. You can always taste at the end and adjust accordingly.

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