Winter is the time to get out those warm and cozy soup recipes and revisit them. I was feeling like this on Sunday. If I haven’t gotten to cook a good meal for a few days
Sunday is the day to cook a nice dinner. We’d had beef on Friday and then the leftovers and we needed a change. I got out the chowder recipe I’d thrown together sometime over the years and had actually written down after thinking it was good. In the past I would usually add leftover salmon to this chowder. Grilled leftover salmon in chowder is THE BEST! But it’s a little cold for grilling so I had two Mahi Mahi filets in the freezer. That became dinner on Sunday with an added crusty bread and butter on the side. Dinner was very satisfying.
- 1 onion, chopped and sauted in olive oil or butter
- 1 cup diced celery
- 1 cup diced carrots
- 2 red potatoes, diced
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 2 fillets of your favorite fish (can be frozen) or 2 – 7.5 oz cans of red salmon
- bunch of fresh parsley chopped
- 2/3 cup half and half
- 3 tablespoons flour
- sea salt and pepper to taste
- lemon pepper to taste (at least a tablespoon)
- Option: 1/2 teaspoon dried dill
Saute onions in olive oil or butter until tender. Add carrots, celery and potatoes – chopped. Add liquid and parsley and spices. Cook until veggies are tender, about 30 minutes. Add half and half and flaked fish. If using canned salmon you can add the juices in the can. If fish is frozen cook 10-15 minutes in broth, then chop fish into small pieces. Serve with crusty bread and butter.