SuperQuick Manhattan-Style Chowder with Salmon
and Potatoes and Garlic- Salmon
- Sulphites
- Soy
- Wheat
- Milk
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Salmon fillets • Yellow potato • Zucchini • Mirepoix (onion, carrot, celery) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Garlic.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
113 g
Mirepoix
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
2 unit(s)
Garlic, cloves
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
250 g
Yellow Potato
7 g
Parsley
1 unit(s)
Zucchini
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch pieces.
- To a 5-cup microwaveable container, add potatoes and just cover with water. Season with 1/4 tsp (1/2 tsp) salt. Cover loosely, then microwave for 7-10 min, until tender.
- While potaotes cook, heat a large pot over medium-high.
- Cut zucchini into 1/4-inch half-moons.
- Once hot, add 1 tbsp (2 tbsp) butter, then swirl the pot to melt.
- Add mirepoix and zucchini. Cook for 2-3 min, stirring occasionally, until tender-crisp.
- Meanwhile, peel, then mince or grate garlic.
- Once zuccini has softened, add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant. Season with salt and pepper.
- Add white cooking wine. Cook for 30 sec, stirring constantly, until mixture is slightly thickened.
- Add vegetable stock powder, 1 1/12 cup (3 cups) water and crushed tomatoes. Bring to a simmer.
- Pat salmon dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin. Season with salt and pepper.
- To the pot, add salmon. Simmer uncovered for 4-6 min, until salmon is cooked through and opaque.** Using a spatula, break fillets into large pieces. Season with salt and pepper.
- While salmon cooks, rough chop parlsey.
- Strain potatoes, then stir into chowder.
- Divide chowder between bowls, then sprinkle parsley over top.
Pat salmon dry with paper towels. Cut salmon fillets in half crosswise. Discard salmon skin. To the pot, add salmon. Simmer for 4-6 min, until salmon is opaque and cooked through.** Follow the rest of the instructions as written.
