Accidents happen, and this soup is a very pleasant accident. With our Sunscape Farm CSA box brimming with yummy goodies and no plan for dinner, this chowder took shape.
It takes about a half hour to whip up and was a huge hit with the whole family. The beauty of this recipe is in it’s fresh bright flavor. The veggies are still crisp and the broth is not “fishy” from a long “stew” time.
Do try it!
Without further ado here is: Salmon and Swiss Chard Fish Chowder.
Salmon and Swiss Chard Fish Chowder (Dairy Free)
2 salmon fillets (about 1/2 pound)
1 bunch of swiss chard chopped fine stems and all
1 quart of small new white potatoes cubed small (about 3 cups)
2 cups of chopped sugar snap peas
1/2 cup celery
1/2 large sweet onion, chopped
2 tomatoes cored and chopped
2 TBS oil (coconut, extra virgin olive or grass-fed beef tallow)
2 quarts good quality beef broth or make your own bone broth
Salt and pepper (varies depending on taste and broth)
Sauté onions, celery, potatoes in oil until onions are soft and translucent-
About 10 minutes. (I like to sprinkle a teaspoon or so of salt and pepper in at this point. I think it brings out the flavor.
Add in Salmon. Cook about 5-8 min until outside is opaque and center is still bright pink. Break fish into chunks.
Add in swiss chard, tomatoes, peas and broth. Cover. Let simmer another 10 minutes, just enough time to make sure the potatoes are tender.
And there you have it! Salmon and Swiss Chard Fish Chowder!
Serve with a squeeze of fresh lemon of you like and salt and pepper to taste!