TLC Cooking "West Coast Salmon Chowder"

West Coast Salmon Chowder

YIELD 4 Servings

INGREDIENTS

1 Tbsp	butter
2 Tbsp.	crushed garlic
1 medium	red onion, diced
3	stalks celery, chopped
3	Yukon Gold potatoes, chopped
1 large	red and 1 orange bell pepper, chopped
1/2 bunch	cilantro, finely chopped
4 Tbsp	Bragg's seasoning
6	tomatoes, diced
1 lb	wild salmon
1 Tbsp	fresh basil, chopped

(Not local, but important to the flavour. Can be deleted for 100% local)(1-1/2 cups)

PREPARATION:

In a large soup pot, over medium heat sauté onion and garlic in butter for 2 minutes. Add rest of vegetables and cilantro. Sauté for 5 minutes. Add tomatoes and enough water to cover. Cover and bring to a boil then reduce to simmer for 10 minutes. Add Bragg's seasoning. Cut salmon into large chunks, removing skin and bones. Add fish and simmer for 15 minutes. Add basil the last 5 minutes. Season with salt.
This recipe is from The 100 Mile Diet website. Don't miss The 100 Mile Challenge on Planet Green.

This recipe appears in: Chowders