Salmon Chowder
Ingredients:
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2 tablespoons olive oil
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2 tablespoons Earth Balance buttery spread*
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for dairy, use any butter
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4 strips chicken bacon (chopped)
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1 medium onion (chopped)
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2 garlic cloves (minced)
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2 tablespoons XO Baking Co all-purpose flour
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for non gluten free, use any all-purpose flour)
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3 cups of organic chicken stock/broth
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2 cans salmon (drained)
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1 large potato (diced)
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2 cups Oatly Oat Milk*
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for dairy, use any milk
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2 cups frozen corn
Directions:
1. Preheat a large stockpot on medium heat. Melt Earth Balance and Olive Oil.
2. Add the chopped bacon strips and saute for 2 to 3 minutes.
3. Add the onion and garlic and saute for an additional 4 minutes.
4. Add flour and cook for 2 minutes, continuing to stir.
5. Whisk in the chicken stock/broth and simmer, then reduce to low.
6. Stir in salmon, corn and potatoes. Simmering for 20 minutes or until potatoes are tender.
7. Stir in the milk and simmer 4 minutes.
8. Serve with added salt and pepper, to taste.
9. Goes great with the Biscuits recipe, click here!
Servings: 8
Allergy free from:
Gluten
Wheat
Dairy*
Nuts
Fish
Egg
Soy
