Slow Cooker Salmon Chowder Recipe
Neither slow cooker recipes nor soup recipes are the exclusive property of winter, this spicy chilli and lime salmon chowder is just as good a summer meal as it is a winter warmer.
Servings 2 Servings
Calories 768kcal
Ingredients
- 300 g Skin On Salmon Fillet 10 oz
- 1 Small Onion 100g
- 2 Medium Celery Sticks 75g
- 1 Small Carrot 50g
- 1 Small-Medium Floury Potato 100g
- 500 ml Fish Stock 2 Cups
- 1 Bay Leaf
- ¼ teaspoon Salt
- 125 ml Double Cream ½ Cup (heavy cream in the US)
- 30 g Butter 2 tablespoon
- 1 Habanero Chilli Pepper
- 1 Lime
- 20 g Fresh Parsley 1 Cup
Instructions
- Peel and chop the onions, carrots, celery and potato into a 3-5mm (⅛") dice and throw them all into the slow cooker.
- Pour in the fish stock, and add the salt and bay leaf, then add a lid and cook on low for 2½ hours.
- Just before the 2½ hours are up, chop the chilli as finely as you can.
- Zest and juice the lime.
- Add the butter, chilli and lime zest to the soup and stir until the butter has melted.
- Pour in the cream and stir to combine. Now is a good time to test for salt and add more if required.
- Add the salmon, return the lid and cook for a further 25 minutes.
- Remove the salmon with a slotted spoon and flake it up, discarding the skin.
- Chop the parsley as finely as you can.
- Return the fish to the slow cooker and add the lime juice and chopped parsley, stir and serve.
Nutrition
Serving: 1 | Calories: 768kcal | Carbohydrates: 25g | Protein: 44g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 937mg | Fiber: 4g | Sugar: 7g
