A hearty salmon chowder dish with chunky potatoes, corn, roasted red peppers, carrots and celery surged with dill, rosemary and parsley.
Ingredients: 1/2 cup carrots, diced,1/ 2 cup celery, diced,4 cups fish, veggie or chicken broth,2 teaspoons dried dill weed,1 teaspoon dried thyme,1/ 4 cup fresh parsley, chopped,1 teaspoon fresh rosemary, chopped,4 cloves garlic, minced,1 cup whipping cream, olive oil, for sauteing,1 little onion, diced,3 cups potatoes, cubed,1 roasted red pepper, diced,1 pound salmon (or 14 ounce can), boneless, skinless, sea salt and fresh black pepper, sour cream, for serving, optional
Guidelines: In a big soup or stock pot heat 2 tablespoons oil over medium-low heat. Add onion, peppers, carrots, celery, dill weed, thyme and season well with salt and pepper. Cook stirring typically up until onion turns clear. Include garlic and saute up until fragrant., Add parsley, rosemary, broth, potatoes and corn. Give a simmer, cook 25 minutes. Taste and season as needed., Cut salmon into 1″ cubes. Contribute to soup with the heavy cream and bring back to a simmer 5-10 minutes up until salmon is cooked through. Serve instantly with a dollop of sour cream if desired.