If you like moules et frites or clam chowder, this is a recipe for you. No exotic nor tame shellfish are used here, just the domestic salmon fillet. Typical chowder ingredients are added, which include potato, corn, and cream, but non-typical ones are what truly make it pop, like dill and fava beans.
Chowder to me is a thick and substantial soup, enough to be a meal on its own as it's got the protein, carbs, and fiber all in one. Served in smaller quantities, it could be an entree to the main meal.
1 onion, chopped
2 Tbsp butter
1 cup small cubed potato
3 cups broth
1 cup blended canned corn
400g small cubed salmon
1 cup peeled broad beans (thawed)
salt & pepper, to taste
1/2 cup chopped dill
1/2 cup cream
In a pot, saute the chopped onion in the butter until softened. Add the potato and broth, and boil for 15 minutes until the potato has softened.
Stir in the blended canned corn, cubed salmon, shelled broad beans, and chopped dill. Simmer 5 minutes more. Stir in the cream, warm up the chowder and taste to adjust for seasoning before serving.
صحة و عافية