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This gluten-free recipe was submitted by Susan in Scottsdale AZ. Susan is a personal chef for Gluten-Free & Good4U. She can be reached at azchef4u@aol.com if you're interested in learning more about gluten-free cooking. If you're in the Phoenix metro area, contact Susan for in-home cooking demonstrations and meal preparation.
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| Salmon Chowder (Gluten-Free) |
Ingredients
5 servings
250 calories - 15 grams protein - 17 grams fat - 8 grams carbohydrate - per serving
(food counts based on vegetable broth)
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| 3 tbsp |
olive oil |
| 1 cup |
chopped onion |
| 1/2 cup |
chopped carrots |
| 1/2 cup |
sliced parsnips |
| 2 cups |
vegetable broth * |
| 1 tbsp |
cornstarch ** |
| 1 cup |
sliced white mushrooms |
| 12 oz |
Atlantic salmon cut into 1-inch cubes |
| 1/4 cup |
chopped herbs (parsley, dill, and basil) |
| 1 tsp |
salt or your favorite spices/seasonings |
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- In large saucepan, heat oil.
- Add onion and saute until tender, about 5 minutes.
- Sprinkle cornstarch over onions and mix in.
- Add carrots, mushrooms, and parsnips, and continue to saute for another 5 minutes or until onions are browned.
- Add broth* and bring to boiling point.
- Add fish and seasonings.
- Stir.
- Reduce heat to medium low, cover, and simmer for 15 minutes.
- Stir in herbs.
- Enjoy!
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| * Substitute the chicken or vegetable broth with any gluten-free cream soup (e.g. cream of potato, butternut squash, cream of mushroom, or cream of broccoli soup using Trader Joe's, Pacific, or Imagine brands)
** You can omit the cornstarch when using a cream soup. |
| To keep this recipe gluten-free, Susan suggests using any of the Imagine or Pacific Foods brands of cream soups or broths. Also, Amy's Potato Leek or Butternut Squash soups are gluten-free. Finally, Trader Joe's brand of cream soups or broths labeled with a "g" are guaranteed safe for gluten-free. |
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