Southwest-Spiced Salmon Chowder
Southwest-spiced salmon chowder is a lighter take on the classic that’s still bursting with flavor. Enjoy a hearty bowl with red-skin potatoes, corn, and avocado!
Ingredients
- ¾ pound salmon fillets, (skin removed)
- ¾ cup frozen corn
- 1 tablespoon extra-virgin olive oil
- ½ medium red or orange bell pepper, (finely chopped)
- 3 medium scallions, *(thinly sliced, white and green parts separated)
- 1½ tablespoons white, wheat, or all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon chili powder
- 8 ounces clam juice
- 1 cup low-sodium vegetable broth or seafood stock
- 6 ounces small red-skinned potatoes, (cut into 1-inch pieces)
- 1 cup 1% milk
- 1 medium avocado, (chopped just before serving)
- 1 lime, (cut into wedges)
Instructions
- Place the corn in a mesh strainer and run cold water over it. Set aside to drain and continue thawing.¾ cup frozen corn
- In an 8- or 10-inch skillet, bring 1 cup of water to boiling over medium-high heat.
- Add the salmon, cover, return to a boil, then reduce the heat to medium-low. Simmer for about 7 minutes or until the fish flakes easily with a fork. Remove from heat.¾ pound salmon fillets
- In a 3½-quart saucepan or small stockpot, heat the oil over medium heat. Add the bell pepper and white parts of the scallions. Cook, stirring frequently, until the vegetables begin to soften.1 tablespoon extra-virgin olive oil, ½ medium red or orange bell pepper, 3 medium scallions
- Combine the flour, salt, pepper, cayenne, and chili powder in a small bowl. Add the mixture to the saucepan and stir for 1 minute or until the flour is well incorporated.1½ tablespoons white, wheat, or all-purpose flour, ¼ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon cayenne pepper, ¼ teaspoon chili powder
- Gradually stir in the clam juice and broth, scraping up the bits from the bottom of the pan. Add the potatoes, cover, and bring the mixture to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, for about 15 minutes or until the potatoes are tender.8 ounces clam juice, 1 cup low-sodium vegetable broth or seafood stock
- Add the milk and corn to the saucepan, increase the heat to medium, and cook for an additional 2 minutes.1 cup 1% milk
- Remove the salmon from the skillet and flake it with a fork. Gently stir the fish into the chowder and let it heat through.
- Spoon the chowder into 4 serving bowls, then top with the green parts of the scallions and the avocado.1 medium avocado, 1 lime
Notes
This recipe is for 4 servings of chowder.
Don't chop the avocado until just before serving to prevent oxidation.
If you don't have any clam juice, use 2 cups of broth instead.
Leftovers can be stored covered in the refrigerator for up to 3 days.
To prep ahead of time, cook the salmon and make the chowder base, then cool both and refrigerate separately. When you're ready to eat, flake the salmon and combine it with the chowder in a saucepan. Heat until warm, then serve with scallions, chopped avocado, and lime juice.
Nutrition Info Per Serving
Nutrition Facts
Southwest-Spiced Salmon Chowder
Serving Size
1.25 cups
Amount per Serving
Calories
396
% Daily Value*
Fat
21.7
g
33
%
Saturated Fat
5.3
g
27
%
Trans Fat
0
g
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
6.2
g
Cholesterol
37.6
mg
13
%
Sodium
611.2
mg
25
%
Potassium
220.1
mg
6
%
Carbohydrates
26.8
g
9
%
Fiber
5.9
g
24
%
Sugar
8.1
g
9
%
Protein
26.5
g
53
%
Vitamin A
750
IU
15
%
Vitamin C
47.9
mg
58
%
Calcium
100
mg
10
%
Iron
2.3
mg
13
%
Net carbs
20.9
g
* Percent Daily Values are based on a 2000 calorie diet.