Recipe
Soup, Chili & Stew
Smoked Salmon Chowder
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped leek (use both white and green parts) | ||
| 1 tbsp. minced garlic | ||
| 1 c. chopped bell pepper (any color) | ||
| 1 c. chopped carrot | ||
| 2 tbsp. dried dill weed (additional for garnish, if desired) | ||
| 1 tbsp. olive oil | ||
| 1 c. chopped mushrooms | ||
| 2 tbsp. all-purpose flour | ||
| 1 c. low- or reduced-sodium chicken broth | ||
| 2 tbsp. capers (in brine) | ||
| 1 tbsp. lemon juice | ||
| 3 c. cooked wild rice (3/4 cup uncooked rice cooked in 2-1/4 cups water according to package direction) | ||
| 2 (12 oz each) cans evaporated skim milk | ||
| 6 oz. smoked salmon, flaked into bite-size pieces | ||
| Salt and ground black pepper, to taste |
Directions
- In a large sauce pan or stock pot, sauté leeks, garlic, bell pepper, carrot and dill weed in olive oil over medium heat until slightly soft; add mushrooms and cook an additional 1 to 2 minutes. Set aside in a small bowl.
- To the saucepan or stock pot, add flour; cook for 1 minute, stirring constantly. Add broth, capers and lemon juice; stir. Simmer to thicken, then reduce heat to low.
- Add leek mixture to the broth. Add cooked wild rice, evaporated milk and smoked salmon and stir until warmed through. Season with salt and pepper to taste. Garnish with additional dill weed, if desired.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 31g
- Protein: 24g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 35%
0%
Iron 10%
0%
Calcium 30%