My Own Salmon Chowder (Before I Forget How I Did This!) |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is Margaret3's Salmon Chowder, tweaked more than a bit. (This also incorporates Dancer^'s Low-fat Heavy Cream Substitute.) We LOVED this! Ingredients:
16 ounces nonfat cottage cheese |
6 tablespoons nonfat dry milk powder |
1 onion, diced small |
4 stalks celery, diced small |
1 red bell pepper, diced small |
8 garlic cloves, minced |
32 ounces fat-free low-sodium chicken broth or 32 ounces fish stock |
1 cup water |
3 russet potatoes, peeled and diced large |
8 ounces carrots, grated |
12 ounces broccoli coleslaw mix |
2 teaspoons dill weed, dried |
3 bay leaves |
2 teaspoons old bay seasoning |
1 tablespoon worcestershire sauce |
1 teaspoon liquid smoke |
14 3/4 ounces cream-style corn, canned |
12 ounces canned salmon |
8 ounces smoked salmon |
8 ounces salmon fillets |
Directions:
1. Make cream substitute: Combine cottage cheese and nonfat dry milk in food processor and process five minutes (or until completely smooth). Set aside.
2. In a dutch oven, saute the onion, celery, red pepper and garlic in 1/4 cup broth, until tender.
3. Add potatoes, carrots, dill weed, bay leaf, and remaining broth. Cover and simmer for 20 minutes, or until vegetables are tender.
4. Add broccoli slaw and cook another five minutes.
5. Add creamed corn, salmon, Old Bay, Worcestershire sauce, and liquid smoke, and cook another five minutes.
6. Add cream substitute and stir thoroughly. Cook over medium-low heat until heated all the way through.
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