Salmon and Bell Pepper Chowder
Your supermarket produce department carries cooked potatoes in the refrigerated aisle. Take advantage of the convenient spuds to make a robust entree soup. Add the Mango-Rum Sauce from Chapter 14 over store-bought pound cake as a luscious finish to the meal.
Ingredients
- 1 tablespoon butter
- 2 red bell peppers cored, seeded and cut into thin strips
- 1/4 cup chopped red onion
- 2 tablespoons flour
- 3 cups milk
- 2 cups refrigerated diced potatoes
- 1 can 15 ounces salmon, drained and flaked
- 1/4 cup chopped scallions
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Melt the butter over medium heat in a medium-size pot.
- Add the peppers and onion and cook 2 to 3 minutes or until the peppers are tender.
- Stir in the flour to form a paste with the butter.
- Slowly add the milk to avoid lumps and cook the soup over medium heat, stirring constantly, or 3 to 5 minutes or until the mixture is smooth and slightly thickened.
- Stir in the potatoes, salmon, scallions, crushed red pepper flakes, lemon zest, salt, and pepper.
- Simmer 5 minutes or until the ingredients are hot.