Return to Salmon

 

Creamy Sockeye Salmon and Bulgur Chowder

4 star rating
 

Add a Photo

Submitted by: Corvie T.

 

This chowder combines salmon cubes with leek, fennel, bulgar, yogurt, cream-style corn and vermouth in chicken broth.
 

Ingredients

  • 2 slices bacon, chopped
  • 1 leek, sliced
  • 1 medium fennel (white bulb portion only), chopped
  • 3 tablespoons dry vermouth
  • 1 (14.5 oz) can reduced-sodium chicken broth
  • 1 cup water
  • 1/2 cup uncooked bulgur
  • 1 teaspoon sage
  • 1/2 lb. Fresh sockeye (or any fresh variety) salmon, cubed
  • 1/2 cup lowfat yogurt
  • 1 (15 oz) can cream-style corn
  • 2 tablespoons chopped parsley
  • Salt and pepper, to taste

Save Recipe

Interact

 
Method

1. Place bacon in large nonstick saucepan. Cook until nearly crisp, 7-8 minutes. Remove bacon and set aside. Drain off bacon excess fat, leaving only about 1/2 teaspoon in pan. 2. Add leeks and fennel; cook until softened. Sprinkle bulgur into pan and cook for 1-2 minute. Remove pan from heat and add vermouth. Gradually add broth and water. Return to medium-high heat and bring to boil. Return bacon to the pan along with the bulgur and sage. Reduce heat to low; simmer, uncovered, for 25-30 minutes. 3. Stir in yogurt and corn. Gently add salmon cubes and simmer covered for 8-10 minutes. Salt and pepper to taste. Ladle serving into soup bowls and garnish with parsley.

 

Notes: The bacon is used to provide fat and season the pan. If you prefer, feel free to discard the bacon, rather than returning it to the dish.

 

Number of Servings: Serves 4-6

 

Submitted by: Corvie T. ()

Comment
 
 

Advertisement