Salmon and Kale Clam Chowder
Prep time: 15 minutes • Total time: 30 minutes • Makes 6 servings
• 4 Tbsps cornstarch
• 5 cups fish, vegetable or chicken stock, divided
• 1 tsp coconut oil
• 1 white onion, diced
• 1 small zucchini, chopped
• ½ red bell pepper, seeded and chopped
• 1 small carrot, chopped
• ½ tsp each dried thyme, ground nutmeg and sea salt
• 2 cloves garlic, minced
• ¼ lb boneless skinless salmon fillet, chopped
• 1 142 g can whole baby clams, drained
• 1 227 mL can water chestnuts, drained and roughly chopped
• ½ lemon, squeezed
• 2 tsps finely grated lemon zest
• 3 cups kale, de-stemmed and chopped
• 1 tsp hot sauce
1. Whisk 1 cup of the stock with cornstarch and set aside.
2. Heat oil in a large pot or Dutch oven over medium heat. Sautee onion, zucchini, pepper and carrot until soft (about 3 to 5 minutes).
3. Add seasonings, garlic, and remaining 4 cups of stock. Bring to a boil.
4. Add the stock and cornstarch mixture, seafood and water chestnuts. Cook for 2 to 3 minutes until salmon is cooked through.
5. Remove from heat. Stir in lemon zest, kale and hot sauce. Serve.
Nutrients per serving (one cup):
Calories: 163 • Fat: 4 g • Carbohydrates: 17 g • Fiber: 3 g • Protein: 15 g
Recipe by Charmaine Broughton-Dunn, chef and food writer
