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Salmon Chowder

This heart-healthy salmon chowder recipe calls for low-fat milk—replace with higher-fat milk or cream if you prefer a richer chowder.

Directions

In a large heavy saucepan, heat oil over medium-high heat. Add onion and garlic and sauté 5 minutes or until tender. Stir in potatoes, tomatoes, bouillon cube and 3 cups cold water and bring to boil. Reduce heat and simmer, covered, stirring occasionally, 15 minutes or until the potatoes are tender.
Stir in salmon, dill, salt and pepper. Simmer uncovered, 3 minutes or just until salmon is opaque. Stir in milk and simmer 2 minutes or until heated through. Remove salmon chowder from heat and stir in lemon juice.

Serves 6

The Ultimate Soup Cookbook, Reader's Digest

Ingredients 1 tablespoon vegetable oil
1 large yellow onion, finely chopped
1 garlic clove, minced
2 medium all-purpose potatoes, peeled and diced
1 cup canned crushed tomatoes, undrained
1/2 fish bouillon cube or 1 teaspoon fish bouillon granules
336 g boned and skinned fresh or canned salmon fillets, cut into 1/2-inch pieces
2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups low-fat (1%) milk
2 teaspoons fresh lemon juice

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