Smoked Salmon And Edemame Chowder

Serves: 4
Total Calories: 274


1 tablespoon vegetable oil
1 rib celery, sliced
1 onion, diced
1 red or gold potato, peeled and finely diced
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/4 teaspoon ground black pepper
2 (14-ounce) cans vegetable broth
1 cup corn kernels, fresh, frozen, or canned
1 cup frozen shelled edamame (green soybeans)
2 ounces smoked salmon, finely chopped
1/4 cup instant potato flakes
1/2 cup heavy cream


Heat the oil in a large saucepan over medium heat. Add the celery, onion, and potatoes and sauté until the vegetables are just beginning to get tender, about 5 minutes. Add the thyme, dill, pepper, and broth. Bring to a boil and simmer, uncovered, for 5 minutes. Add the corn, edamame, smoked salmon, and potato flakes, stirring until the potato flakes dissolve. Simmer for 5 minutes, until the edamame are tender and the broth is lightly thickened. Add the cream, heat through, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 164

This Smoked Salmon And Edemame Chowder recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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