This Easy Salmon Chowder is creamy and rich in Vitamin D
Ingredients
1 tablespoon canola oil
⅓ cup chopped carrot
⅓ cup chopped celery
4 cups reduced-sodium chicken broth
1½ cups water1
12-ounce skinned salmon fillet
2½ cups frozen cauliflower florets, thawed and coarsely chopped
3 tablespoons chopped fresh chives or scallions
1⅓ cups instant mashed potato flakes
¼ cup chopped fresh dill
1 tablespoon Dijon mustard
¼ teaspoon salt
Freshly ground pepper to taste
Instructions
Heat oil in a large saucepan or Dutch oven over medium heat.
Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes.
Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes.
Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork. Stir potato flakes (or leftover mashed potatoes), dill and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/easy-salmon-chowder-recipe/