Tomato Chowder
From kharrington05 15 years ago
- 45 minutes to make
- Serves 6
This soup is a wondful combonation of spicy, salmon and veggies that will make your mouth dance a tango
Ingredients
- 3 -6 oz. fresh or frozen skinless salmon fillets shopping list
- 1 1/2 tsp of chili powder shopping list
- 1/2 tsp salt shopping list
- 2 med sweet red peppers, cut in half length wise shopping list
- 1 med sweet onion; 1/2 inch slices shopping list
- 32 oz. chicken broth shopping list
- 3 lrg tomatoes, crushed shopping list
- 1 small can green chilis shopping list
- 2 tbsp of chopped parsley shopping list
- 1 tbsp dried oregano shopping list
- 1 med avocado peeled, pitted and sliced shopping list
How to make it
- Thaw salmon, if needed. Use paper towel to pat the salmon dry
- Mix 1/2 tsp chili powder and salt together, sprinkle fish
- Cover and refridgerate
- Meanwhile, preheat over 425 F
- Place red peppers and onion on a foil lined baking sheet; roast for 15-20 minutes
- Loosely wrap veggies in foil and let stand for 15 minutes
- Remove salmon from fridge
- Place in a shallow greased baking pan
- Bake 4-6 minutes, or until salmon flakes apart with a touch of a fork.
- Keep warm
- Remove the peels of the peppers with a sharp knife, discard skins
- Chop coarsely the red pepper and onions place in lrg skillet
- Add broth, crushed tomatoes, and green chilis
- Bring to boil, stir occassionally
- Let simmer on med. heat for about 8-10 minutes
- Remove from heat
- Fold in parsley and oregano
- Salt and pepper to flavor
- Ladle out chowder
- Top off with avocado slices
- Optional: top off with a bit of Monterey Jack if you like, I do it helps take the bit out for me
People Who Like This Dish 3
- bakerlm Duncan, CA
- crazeecndn Edmonton, CA
- kharrington05 Frisco, TX
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