SMOKED SALMON CHOWDER - JANET MACON
01/18/2012
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Smoked Salmon Chowder - Janet Macon, Hy-Vee Dietitian

This secretly-reduced-fat recipe satisfies the soul as it warms the tummy.

Serves: 8

All you need:
1 cup chopped leek (use both white and green parts)
1 tbsp minced garlic
1 cup chopped bell pepper (any color)
1 cup chopped carrot
2 tbsp dried dill weed (additional for garnish, if desired)
1 tbsp olive oil
1 cup chopped mushrooms
2 tbsp all-purpose flour
1 cups low- or reduced-sodium chicken broth
2 tbsp capers (in brine)
1 tbsp lemon juice
3 cups cooked wild rice (3/4 cup uncooked rice cooked in 2-¼ cups water according to package direction)
2 (12 oz) cans skim evaporated milk
6 oz smoked salmon, flaked into bite-size pieces
Salt to taste
Ground black pepper, to taste

All you do:
1. In a large sauce pan or stock pot, sauté leeks, garlic, bell pepper, carrot and dill weed in olive oil over medium heat until slightly soft; add mushrooms and cook an additional 1-2 minutes. Set aside in a small bowl.
2. To the saucepan or stock pot, add flour; cook for 1 minute, stirring constantly. Add broth, capers and lemon juice; stir. Simmer to thicken, then reduce heat to low.
3. Add leek mixture to the broth. Add cooked wild rice, evaporated milk and smoked salmon and stir until warmed through. Season with salt and pepper to taste. Garnish with additional dill weed, if desired.

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