Salmon Chowder - alive magazine

Name: Salmon Chowder - alive magazine
Ingredients: 2 Tbsp (30 mL) unsalted butter; 1 large onion, diced; 1/2 tsp (2 mL) salt; 1 1/2 lb (750 g) sweet potato, peeled and cubed; 2 large carrots, chopped; 1 large red bell pepper, chopped; 3 celery stalks, sliced; 4 garlic cloves, minced; 2 Tbsp (30 mL) no-salt-added tomato paste; 1/2 tsp (2 mL) crushed red pepper flakes; 1 cup (250 mL) white wine; 4 cups (1 L) low-sodium chicken or vegetable broth; 2 - 170 g cans sockeye salmon, drained; 1 cup (250 mL) evaporated milk; 1 cup (250 mL) frozen green peas; Zest of l lemon; 1/2 cup (125 mL) chopped dill

www.alive.com

Rustle up a big pot of this hearty chowder, and you’ll be spooning up a nutritional windfall all week long. Canned salmon may seem like a step-down ingredient…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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