Salmon Chowder Bread Bowl

Salmon... grilled, broiled, sushi style, baked, smoked... it's amazing, any way you cook it. I love salmon. I'm from Seattle, WA, so how could I not love it?

I try to eat salmon, or some other kind of seafood, at least once a week. It is so delicious, and so healthy  that it is a win-win situation. This time, I may not have been thinking of my health, and decided to put this salmon into a chowder, and throw the chowder into a bread bowl. I didn't forget the vegetables though, so hopefully I get a little credit for that.

Prep Time: 10 minutes

Cooking Time: 1 hour

Yield: 4 Bread Bowls (2 Quarts)

Level: Easy

Ingredients:

1/2 cup Onion

1 garlic clove minced

3 tablespoons butter

1 can (14.5 oz) chicken broth

1 cup peeled potatoes, diced

1 cup peeled carrots, diced

2.5 tsp salt

1 tsp pepper

1/4 to 3/4 tsp dill  (dried or fresh)

1 tsp italian seasoning

1 can (14.75 oz) cream-style corn

2 cups half-and-half cream

1 lb salmon filet
 4 sourdough bread rounds
fresh parsley, chopped, for garnish

Directions:

Soup:

In a large saucepan, saute onion and garlic in butter until tender. Add 1.5 tsp salt, 1/2 tsp pepper, potatoes, carrots, dill, and broth, and bring to a boil.

Reduce heat, cover and simmer for 40 minutes, or until the potatoes and carrots are nearly tender.

While the vegetables simmer, season the salmon filet with salt, pepper, and italian seasoning. Broil in the oven for about 15 minutes or until flaky.

Break up salmon into small chunks. Add cream-style corn, half-and-half, and the salmon chunks to the saucepan and simmer for another 15 minutes or until heated through. 

Bread:

While the salmon chowder is simmering, carve out the top of the bread rounds and place in a 300 degree oven for about 2 or 3 minutes. Just until the bread is warmed.

Finale:

Spoon salmon chowder into the bread bowl and sprinkle the top with chopped parsley. Serve warm, and ENJOY!