Salmon Chowder

I love salmon, and when I get some, it's always wild caught or canned wild caught. (A bit more expensive but worth it) Here's a great healthy recipe for some chowder using the canned variety. A bit different from your conventional clam chowder, but more tasty and better for you.

1 cup unsalted cashews
1 tablespoon extra virgin olive oil
1 onion, diced
16 oz sweet potato, diced
1 red bell pepper, diced
1 large carrot, sliced
2 celery stalks, sliced
1 cup frozen corn
1 1/2 tablespoons tomato paste
1/2 teaspoon red pepper flakes
4 cups low sodium chicken broth
2- 5 oz cans salmon, drained
2 cups fresh or frozen broccoli florets
2 tablespoons fresh dill
dash of pepper

In a bowl cover the cashews with water and soak for two or more hours. Drain cashews, place them in a blender and add just enough water to cover them. Process until smooth, then set aside. In a large saucepan, heat oil over medium heat. Add onions and cook for 5 minutes. Mix in potato, carrot, bell pepper, celery, corn, tomato paste, pepper flakes and broth. Bring to a boil, reduce heat and simmer covered for for 15 minutes or until potato and carrot are tender. Stir in cashew cream, salmon, broccoli, pepper, and simmer 5 minutes more. Put serving in a bowl and garnish with dill on top and you are ready to eat!!!

Serves 4-6

410 calories, 25gP, 45gC, 17gF, 7gFiber

This meal can be eaten when dieting or bulking, and if you're like me, eaten when dieting and bulking, or whenever!!

 

If you should use the fresh wild salmon steak variety, make sure you sear the salmon steak chunks for about 2- 2 1/2 minutes on high heat. When using fresh fillets, debone (if necessary) and cut up into chunks.

 

I'm very happy you enjoyed it, Paul! What time do you want me over for dinner?

 

Ha ha, I would be honored, my friend. How about I treat you and your wife to a great cheat-type dinner in NYC at the best kept secret restaurant (once we can escape from the impending snow storms, upcoming.. )