Seafood Nutrition Partnership dietitian Valerie Agyeman reminds us that seafood, both fish and shellfish, is an important part of a healthy and balanced eating routine. You are going to love this flavorful Salmon Chowder. Heart-warming on cold days, this recipe is also heart-healthy with essential omega-3s. It uses Bluehouse Salmon, which is packed with nutrients and omega-3s EPA + DHA, which have heart, brain and eye health benefits. Not only that, it’s planet-friendly, delicious and extremely mild. Stay cozy!
3 Tbsp. unsalted butter | |
3 stalks celery, minced | |
1 small onion, minced | |
1 cup carrots, chopped | |
1 jalapeno, thinly sliced | |
1 tsp. garlic, minced | |
1 bunch scallions, finely chopped | |
4 cups vegetable broth | |
Salt and pepper to taste | |
1 Tbsp. cornstarch | |
2 cups canned corn | |
2 cups half and half | |
1.5 lbs. Bluehouse Salmon, skin discarded and cut into 1-inch pieces | |
Garnish with cilantro and croutons |
This recipe was made in partnership with Bluehouse Salmon.
1. | In a large pot, melt butter over medium heat. |
2. | Add celery, onions, carrots, jalapeños, garlic and scallions and cook, stirring often, until softened, about 8 minutes. Add the broth, salt and pepper. Bring to a simmer. |
3. | In a small bowl, whisk cornstarch into two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2-3 minutes to thicken. |
4. | Turn the heat down to a gentle simmer, and stir in the corn and half and half. Layer the raw salmon on top of the simmering soup and cover the pot with a lid. |
5. | Simmer for 10 minutes or until the salmon is cooked through. |
6. | Top with fresh cilantro and croutons & enjoy! |
Leave a Reply