Pacific Salmon Chowder

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5.0 by 2 people

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Makes: 9 cups
  • Prep: 20 mins
  • Cook: 30 mins

Pacific Salmon Chowder

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks.
  2. In a 5- to 6-quart Dutch oven melt butter over medium heat. Add chopped fennel; cook 5 to 6 minutes or until soft, stirring occasionally. Add garlic; cook and stir 1 minute.
  3. Add broth, potatoes, salt, and pepper. Bring to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender.
  4. Stir together 1 cup of the half-and-half and the flour; add to soup. Cook and stir until slightly thickened and bubbly. Stir in salmon. Return to boiling; reduce heat. Simmer gently 3 to 5 minutes or until salmon flakes easily when tested with a fork. Stir in remaining 1/2 cup half-and-half; heat through. Stir in lemon zest. Coarsely chop fennel fronds; top servings with fennel fronds.
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Nutrition Facts (Pacific Salmon Chowder)

  • Per serving:
  • 286 kcal ,
  • 14 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 69 mg chol. ,
  • 651 mg sodium ,
  • 20 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 21 g pro.
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