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Salmon Chowder - Lactose Free

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Recipe summary

A hearty fish chowder with easy variations to appeal to different tastes.

Preparation time: 10 minutes
Cooking time: 25 minutes
Yield: 6

Ingredients

  • 2 tablespoons vegetable oil
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1/3 cup all purpose flour
  • 1 teaspoon dried dill, weed
  • salt and pepper, to taste
  • 2 cups peeled, diced potatoes
  • 2 cups water
  • 2 1/2 cups Natrel Lactose Free Milk
  • 1 pound salmon, diced

Directions

  1. COOK onion and celery in oil in large saucepan until softened. Stir in flour and seasonings. Add potatoes and water. Bring to a boil over medium heat, stirring constantly, then reduce heat, cover and simmer gently until potatoes are tender, about 15 minutes. Add Natrel Lactose Free Milk and salmon. Simmer, just until salmon is cooked, about 5 minutes. Retaste; add salt and pepper as desired.
  2. Tip: Replace salmon with 3 cups (750 mL) mixed seafood for Seafood Chowder or 1 lb (500 g) diced cod or haddock for Fish Chowder.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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