Salmon Chowder

I have this thing with not wanting to cook on weekends. I don’t know where it came from!  So I like to use leftovers for something new to speed things up (I call this a “rollover meal”).  Therefore today’s lunch!  I used our leftover roasted sweet potato and carrots and rolled them into the most delish Salmon Chowder (every time I say this word I always think of the Simpsons).

I’ve never made a chowder before so I’m pretty excited to try it. I love chowder though so I kind of had an idea of what I wanted to do. I took a quick peek on Pinterest (follow me here) and I was reassured that I was heading in the right direction. 
Here’s the recipe:

Serves 2-4 people (or 3 if you are a breastfeeding eating machine)

Ingredients:

1 medium onion
1 tablespoon oil (I use coconut)
2 cups leftover roasted carrots and sweet potatoes (probably about 1 cup each of using fresh)
2 cups chicken stock
1 teaspoon ground pepper
1/2 teaspoon salt
1 teaspoon dill
1/2 teaspoon chilli flakes
1/4 cup cream (I just wanted to use this up)
1/2 cup milk
1 can of salmon
1 cup corn
1 cup of cheddar cheese
3 cups chopped kale
Directions:
Heat oil and cook onions until they are translucent (about 5 minutes). Add in sweet potato, carrots and spices. Mix well and add the chicken stock. Bring to a boil and cook for about 20 minutes (or until veggies are soft). 
Add milk, corn, salmon and stir well. Add cheese and kale. Turn off burner. Put lid on pot to steam the kale for a few minutes (mine probably steamed for about 10 minutes).
Give it a good stir, serve and enjoy!

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