New England-Style Salmon Chowder

Name: New England-Style Salmon Chowder with potatoes
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Salmon Fillets, skin-on; 56 mL Cream; 1 unit(s) Garlic, cloves; 300 g Yellow Potato; 227 g Mirepoix; 1 tbsp Vegetable Stock Powder; 2 tbsp New England Spice Blend; 0.06 tsp Pepper*; 0.06 tsp Salt*; 2 tbsp Butter*

with potatoes

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This steaming bowl of creamy fish and potatoes is 'chowda' this world. Traditional flavours like sautéed mirepoix punch up the broth, with tender potatoes making their way into each stellar spoonful.

Allergens:

Salmon

•Milk

•Soy

•Sulphites

•Mustard

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

56 mL

Cream

(Contains Milk)

1 unit(s)

Garlic, cloves

300 g

Yellow Potato

227 g

Mirepoix

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

2 tbsp

New England Spice Blend

(Contains Mustard, Wheat)

Not included in your delivery

0.06 tsp

Pepper*

0.06 tsp

Salt*

2 tbsp

Butter*

Nutrition Values

Calories630 kcal

Fat38 g

Saturated Fat18 g

Carbohydrate42 g

Sugar6 g

Dietary Fiber5 g

Protein31 g

Cholesterol150 mg

Sodium1360 mg

Trans Fat1 g

Potassium1450 mg

Calcium125 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

Cooking Steps

Cut potatoes into 1/4-inch pieces.
Peel, then mince or grate garlic.

In a large pot, heat 2 tbsp (4 tbsp) butter over medium-high heat.
When butter is melted, add mirepoix, garlic and potatoes. Cook for 5-6 min, stirring occasionally, until mirepoix softens slightly.
Add New England Spice Blend. Cook for 1-2 min, stirring often, until fragrant.*

To the pot, add 2 cups (4 cups) water, then cream and vegetable stock powder. Stir well to combine.
Bring to a simmer over high.
Once simmering, cover and reduce heat to medium-low. Simmer for 10-12 min, stirring occasionally, until potatoes are almost tender and chowder thickens slightly. (TIP: If you prefer thicker chowder, reduce for a few more minutes with the lid off.)

Meanwhile, pat basa dry with paper towels. Cut into large chunks, then season with salt and pepper.
Add basa to chowder. Cook uncovered for 4-5 min, until basa is cooked through.**

Divide chowder between bowls.
Enjoy!