As an added bonus, this low-effort chowder can be prepared in less than an hour.
Ingredients
1 12poundsfresh or frozen skinless salmon filletsorthree6- to 7.5-oz.
Rinse salmon fillets; pat dry.
To poach fillets, in a large skillet bring the water to boiling.
Return to boiling; reduce heat.
Simmer, covered, 6 to 8 minutes or until salmon flakes easily.
Remove from skillet, discarding liquid.
Flake salmon into 1/2-inch pieces (If using canned salmon, skip this step and omit the water).
Dutch oven heat oil over medium-high.
Add sweet pepper and white parts of onions; cook and stir 3 minutes or just until tender.
Stir in flour; cook and stir 1 minute more.
Gradually stir in broth.
Add potatoes, milk, salt, black pepper and ground ancho pepper.
Bring to boiling; reduce heat.
Simmer, covered, 15 minutes or until slightly thick and vegetables are tender, stirring occasionally.
Add corn; cook and stir 2 minutes more.
Gently stir in poached or canned salmon and lime zest; heat through.
To serve, thaw in refrigerator overnight.
Reheat in a covered Dutch oven over low, stirring occasionally.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
