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Pink Salmon Chowder

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Pink Salmon Chowder can be found on page 96 of the Trim Healthy Mama Cookbook. Our families love this hearty, but simple dinner. This soup has yummy veggies swimming in the soothing, creamy textured soup base reminiscent of chowder. It actually has a double veggie punch in a hidden way. Most of the veggies are blended into the cream and disappear, so you won't be hearing any fuss from children - a great secret way to get a giant dose of them into little ones who have decided they don't LOVE veggies.

Cooking Method:
Courses: ,
Servings: 6
Dietary: Dairy-Free
Description

Gather the family around - it's soup night! Down with small portions of flavorless, diet broth. Let's eat hearty, delicious, comfort food and get our bellies filled! Pink Salmon Chowder can be found on page 96 of the Trim Healthy Mama Cookbook. Our families love this hearty, but simple dinner. This soup has yummy veggies swimming in the soothing, creamy textured soup base reminiscent of chowder. It actually has a double veggie punch in a hidden way. Most of the veggies are blended into the cream and disappear, so you won't be hearing any fuss from children - a great secret way to get a giant dose of them into little ones who have decided they don't LOVE veggies.

Ingredients
  • 1 medium onions (or 1 large, diced)
  • 6 stalks celery (large stalks, diced)
  • 1 cup frozen sweet peas
  • 1 Tbs butter (1-2 Tbs)
  • 16 oz radishes
  • 16 oz frozen cauliflower (or 2 to 3 cups cut, fresh florets)
  • 6 1/2 cups chicken broth (or bone stock, pages 495-496)
  • 2 tsp TH Mineral Salt
  • 1/2 tsp black pepper
  • 1 tsp onion powder
  • 2 cloves garlic (minced, or 1/2 tsp garlic powder)
  • 1 cup parsley (fresh, or 2 Tbs dried parsley)
  • 1/4 tsp cayenne pepper
  • 30 oz salmon (2-15 oz cans, drained with skin and bones)
  • 1/2 cup heavy cream (pastured raw or store bought)
Instructions
  1. 1
    In a large soup pot set over medium-high heat, sauté the onion, celery, and peas in the butter for a minute or two, then add ¼ cup water and continue to cook the veggies until almost tender. Remove from the pot and set aside.
  2. 2
    Put the radishes, cauliflower, and broth in the pot, cover, bring to a boil over high heat, then reduce the heat and simmer until tender (takes just a few minutes). Using a slotted spoon, scoop out the radishes and cauliflower, and put in a blender along with some of the liquid. Blend the veggies until smooth, then return to the pot.
  3. 3
    Add back the sautéed veggies and all of the seasonings. Add the salmon, using your fork to break it into pieces. Simmer the soup for several more minutes, so the flavors meld.
  4. 4
    Right before serving, add the cream and stir well. Taste and adjust the seasonings to “own it.”
Note

This soup has a lovely pink hue which actually comes from the radishes, which lose all bitterness when cooked. The radishes harmonize beautifully with the delicate pink color of salmon and are a super low-calorie, nutrient packed "non-starchy" vegetable.  The inclusion of the canned salmon with very soft bones (you would never notice, as they dissolve into the creaminess) makes this meal very nutrient dense and rich with glycine, the amino acid that is lacking in our modern diet. If you really are icked-out by bones, buy canned salmon withoutbones and we’ll try to forgive you.

Read it online: https://trimhealthymama.com/recipe/pink-salmon-chowder/