Salmon Chowder Recipe

Makes 4 servings | Gluten-free

Step 1

1 Tbsp. butter
1 medium onion (diced)
½ c. celery (diced)

Step 2

1 Tbsp. cornstarch
3 c. chicken broth divided

Step 3

2 small red potatoes
½ tsp. salt
¼ tsp. ground black pepper

Step 4

1 lb. salmon fillets (cut into bite-size pieces)
12 oz. green beans (cut into bite-size pieces)
½ c. frozen corn

Step 5

1-2 c. whole milk or half & half
Parsley or dill for garnish (chopped

Directions

1. Melt butter in a large soup pot. Add onion and celery. Sauté 5 minutes.
2. Stir corn starch into ¼ c. of the chicken broth and set aside.
   Pour remaining broth into pot and simmer.
3. Add potatoes, salt and pepper and simmer for 15 minutes.
4. Add salmon and remaining vegetables and simmer for 10 minutes.
5. Stir in cornstarch mixture and simmer for another 3-5 minutes as soup thickens and green beans finish cooking.
6. Stir in milk. Heat until warm.
7. Serve with chopped parsley or dill.

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.