Salmon Chowder

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Name: Fresh Salmon Chowder with Coconut Milk and Cilantro
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 cups Simple but Excellent Salmon Stock; 1 medium onion; 2 Tbsp (30 ml) butter or canola oil; 2 celery stocks chopped; 2 carrots chopped; 2 cloves garlic minced; 2 Tbsp flour; 2 Tbsp (30 mil) Fresh lime juice; 2 cups coconut milk; 2 large sweet potatoes, yams, or white sweet potatoes peeled and chopped; fresh or frozen corn; 8 oz (225 gr) cooked salmon bones removed and flaked; 2 tsp crushed chililes or hot sauce poblanos or mild chilie; handful Cilantro; salt and pepper to taste

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INGREDIENTS

4 cups Simple but Excellent Salmon Stock
1 medium onion
2 Tbsp (30 ml) butter or canola oil
2 celery stocks ; chopped
2 carrots ; chopped
2 cloves garlic ; minced
2 Tbsp flour
2 Tbsp (30 mil) Fresh lime juice
2 cups coconut milk
2 large sweet potatoes, yams, or white sweet potatoes ; peeled and chopped
fresh or frozen corn
8 oz (225 gr) cooked salmon ; bones removed and flaked
2 tsp crushed chililes or hot sauce ; poblanos or mild chilie
handful Cilantro
salt and pepper to taste

INSTRUCTIONS

Heat the salmon stock over medium heat. Meanwhile, saute the onion in the butter or oil over medium-low heat until soft and translucent, add garlic, celery and carrots and saute another 5 minutes. Add flour, stir and cook for a further 2 minutes. Then gradually add the first cup of heated salmon stock, stirring until the liquid has thickened. Then add the remainder in a steady stream, stirring the whole time.

Add the cocomut milk, bring to a slow simmer over medium heat, reduce the heat to low and add the sweet potato.

Simmer until the sweet potato is cooked, 15 to 20 minutes, then add corn, salmon, crushed chilies or hot sauce and lime juice Simmer until salmon is heated through, add salt and pepper to taste and the chopped cilantro, and serve.

Like all soups, this on is even better the next day. Reserve some fresh cilantro for the second day to chop and add to each bowl before serving.

NOTES

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Fresh Salmon Chowder with Coconut Milk and Cilantro

4 cups Simple but Excellent Salmon Stock
1 medium onion
2 Tbsp (30 ml) butter or canola oil
2 celery stocks chopped
2 carrots chopped
2 cloves garlic minced
2 Tbsp flour
2 Tbsp (30 mil) Fresh lime juice
2 cups coconut milk
2 large sweet potatoes, yams, or white sweet potatoes peeled and chopped
 fresh or frozen corn
8 oz (225 gr) cooked salmon bones removed and flaked
2 tsp crushed chililes or hot sauce poblanos or mild chilie
 handful Cilantro
 salt and pepper to taste

Heat the salmon stock over medium heat. Meanwhile, saute the onion in the butter or oil over medium-low heat until soft and translucent, add garlic, celery and carrots and saute another 5 minutes.  Add flour, stir and cook for a further 2 minutes.  Then gradually add the first cup of heated salmon stock, stirring  until the liquid has thickened.  Then add the remainder in a steady stream, stirring the whole time.

Add the cocomut milk, bring to a slow simmer over medium heat, reduce the heat to low and add the sweet potato.

Simmer until the sweet potato is cooked, 15 to 20 minutes, then add corn, salmon, crushed chilies or hot sauce and lime juice  Simmer until salmon is heated through, add salt and pepper to taste and the chopped cilantro, and serve.

Like all soups, this on is even better the next day.  Reserve some fresh cilantro for the second day to chop and add to each bowl before serving.

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Nutrition

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Serving Size: 1 Serving (970g)
Recipe Makes: Servings

Calories: 1539
Calories from Fat: 931 (60%)

Amt Per Serving		% DV

	Total Fat 103.4g	138 %
	Saturated Fat 86.5g	432 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 4.2g
Cholesterol 0mg		0 %
Sodium 267.3mg		9 %
Potassium 1827.3mg		48 %
Total Carbohydrate 150.4g		44 %
	Dietary Fiber 13.8g	55 %
	Sugars, other 136.6g
Protein 24.1g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1539

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