Recipe by Leeanne Wright
Photography by Rob Fiocca
Food Styling by Carol Dudar
Prop Styling by Sabrina Linn
First published in Wish Winter 2008
FOOD
Salmon Chowder With Cheese Biscuits
This cozy dish is loaded with healthy Omega-3s.
Ingredients (Serves 4)
| 1 | tbsp unsalted butter |
| 1/2 | cup thinly sliced leeks (white and light green parts only) |
| 1/2 | cup finely chopped celery |
| 1 | cup finely chopped fennel, fronds reserved |
| 3/4 | cup peeled and diced (1/4-inch) Yukon Gold potato |
| 1 | tbsp cornstarch |
| 2 | cups vegetable or chicken stock |
| 2/3 | cup store-bought biscuit mix |
| 1 | cup milk |
| 3 | tbsp grated cheddar |
| 1/4 | tsp coarsely ground black pepper |
| 1 | 213-g can sockeye salmon, drained, skin removed |
Instructions
- Preheat oven to 450 F. In a pot, melt butter over medium heat and sauté leeks, celery, fennel and potato until soft. Stir in cornstarch.
- Add stock and bring to a boil. Reduce heat and cover. Cook about 8 minutes or until potatoes and fennel are tender.
- Meanwhile, in a bowl, stir together biscuit mix with 1/4 cup milk. Add cheese, pepper and 1 tablespoon chopped fennel fronds. Divide dough into 4 rounds. Space 2 inches apart on a parchment-lined sheet pan and bake about 10 minutes.
- When potato and fennel are tender, mix in salmon and remaining milk. Simmer for 5 minutes or until heated through. Season with salt and pepper. Garnish with fennel fronds.
Nutritional information
Nutrients per serving (1 cup soup, 1 biscuit): 291 calories, 14 g fat, 16 g protein, 25 g carbs, 2 g fibre. Excellent source of calcium.
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