Salmon and Broccoli Chowder

 

There are some salmon chowder recipes on this blog (see here and here and here) and also a broccoli soup one (here) and while I'm sure just adding salmon to that last recipe would be delicious, I didn't feel like turning our lunch soup into a big production. So, I created my own! We had about a cup of leftover roasted broccoli in the fridge, along with some raw broccoli stems, and some seafood stock (leftover from this recipe). Note that most of the amounts listed below can be flexible. 

Simple Salmon and Broccoli Chowder

• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup broccoli stems, chopped
• 2 cups seafood or chicken broth (or combination)
• 1 cup milk
• 2 tablespoons flour (extra fine like Wondra is preferable)
• Seasoning: salt, pepper, thyme, summer savory, etc.
• 1 can (7 ounce) salmon, drained
• 1-2 cups broccoli florets, cooked

Heat the oil in a saucepan and cook onion until soft. Stir in garlic and broccoli stems and broth. Simmer until the broccoli is tender. Pour into blender and process until smooth. Add milk and flour to blender and process a minute. Pour back into pan and bring to a boil. Lower heat, add salmon and broccoli, and cook until heated through.

Adding some cheese (either Cheddar or Mozzarella or both) would most likely be delicious, but I wasn't in the mood for that today. I'll probably mix the leftovers with some instant mashed potatoes; remember we're still working on using up a box that doesn't taste all that great on its own.