Sunday, 20 March 2011

Weekend Recipes Blog Hop: Salmon Chowder!

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This recipe uses a homemade spice blend that I keep just for fish dishes (recipe below). Then when you make the chowder again you have it on hand. It’s good sprinkled on scrambled eggs or in a quiche…Ooooo a salmon quiche….there ya go!
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.

Spice Blend
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



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