Wild Salmon Chowder Starts With a Can of Soup

Farm conditions are another cause for concern. Cornell University addresses the issue in a website article, "Stick to Wild Salmon Unless heart Disease is a Risk Factor, Risk/Benefit Analysis of Farmed and Wild Fish Shows." Susan S. Lang, author of the article, says farm-raised fish "tends to have much higher level of contaminants."

A run-off from pesticides, these contaminants may be harmful to those who have coronary disease and pregnant women.

There's another problem with farm-raised salmon, according to "Dramatic Declines in Wild Salmon Populations Linked to Exposure to Farmed Salmon," an article on The Science Daily website. Salmon that escape from fish farms breed with wild salmon, passing on diseases and parasites.

So I stick to frozen or canned wild Alaska salmon. We had salmon for dinner the other evening and I didn't know what to do with the leftovers. I decided to make chowder from ingredients that I had on hand and it was delicious. If you like salmon I think you'll like this chowder.

Ingredients

1 tablespoon butter
3 scallions, white and green parts, chopped
1/ 3/4-ounce can low-fat celery soup
1 soup can water
1 envelope salt-free chicken bullion
1/4 teaspoon lemon pepper
1/2 cup frozen petite peas, defrosted
1/2 cup fat-free half and half
7.5-ounce can wild salmon, de-boned and in chunks

Method

Melt butter in medium saucepan. Add scallions and saute over low heat for a minute. Add celery soup, water, chicken bullion, lemon pepper, peas and half and half. Cover and simmer over very low heat for about five minutes. Gently fold in salmon. Cover, return to heat, and simmer on lowest setting. Ladle into soup bowls and garnish with chopped bacon, if desired. Makes four servings.

                                   

Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963