Salmon Chowder

The flavor of this salmon chowder recipe is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctive flavor to the soup. To give this soup a thick, chowder texture, we use instant mashed potatoes, which eliminates the need for heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture.

Nutrition Information

296 Calories

11g Carbohydrates

21g Protein

293mg Potassium

2g Fiber

9g Sugar

Ingredients

1 tablespoon neutral oil, such as canola or avocado
⅓ cup chopped carrot
⅓ cup chopped celery
4 cups reduced-sodium chicken broth
1½ cups water
1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
1 tablespoon Dijon mustard
¼ teaspoon salt
Freshly ground pepper to taste