Blog.SasaSam - Keeping updated

祝大家狗年春节好！新年吉祥！

Sharing an e-mail from my PurplePill newsletter: :)

Potato Salmon Touchdown Chowder
• 1 tbsp olive oil
• 1/2 cup chopped onion (optional)*
• 1 cup sliced celery
• 1/3 cup chopped red bell pepper (optional)*
• 1 1/2 cups chopped carrots• 3 cups peeled and chopped red potatoes
• 1 1/2 cups frozen whole-kernel corn
• 1/2 cup frozen petite peas
• 3 chicken bouillon cubes
• 4 cups boiling water
• 1/2 tsp salt
• 1/2 tsp dried dill• 1/4 tsp marjoram
• 1 lb fresh skinless salmon fillets
• 2 tbsp cornstarch• 2 cups nonfat skim milk

Nutrient content per serving:

Total calories: 411
Protein: 33g
Carbohydrate: 50g
Fat: 10gCalories from fat: 21%
Saturated fat: 2g
Cholesterol: 64mgSodium: 1180mg
Fiber: 6g

In a large saucepan with a lid, on medium-high heat, add olive oil, onion (optional)*, celery, and red bell peppers (optional)*. Sauté 2 to 3 minutes until vegetables are tender. Add carrots, potatoes, corn, peas, bouillon cubes, boiling water, salt, dill, and marjoram. Cook covered over medium-low heat about 10 minutes or until potatoes are tender. Meanwhile, rinse salmon fillets. In a large saucepan, bring to a boil an adequate amount of water to cover salmon for poaching. Add salmon. When the water begins to boil again, reduce heat. Simmer covered for 6 to 8 minutes or until salmon flakes easily with a fork. Remove from pan; discard poaching water. Flake salmon into small pieces. Set aside. Stir together cornstarch and milk and add to cooked potato mixture. Cook and stir over medium heat until thickened and bubbly, about 3 to 4 minutes. Stir in poached salmon. Heat chowder thoroughly. Serve with whole-grain rolls or crackers. Makes 4 servings.

*This ingredient is optional since it may be a GERD trigger.

posted by SasaSam @ 10:20 AM