Italian Salmon Artichoke Chowder [WF/GF/DF]
Doug Roese / Lakewinds Natural Foods
This delicious soup is ready in 15 minutes, and is substantial enough to be a meal with some salad and rolls. Wheat, Gluten and Dairy free, too!
yield: 4 servings
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, slivered
1 can (8oz drained) artichoke hearts
2 tablespoons minced fresh basil (or 2 teaspoons dried)
1 quart Imagine Cream of Tomato Soup
2 cans Pure Alaska Salmon Co.’s Red Head Wild Salmon
Instructions:
1. In olive oil, start to sauté the slivered onion.
2. Drain the artichoke hearts, and rinse well in cold water. Hold in hand with open end facing out, and flick your wrist several times to drain remaining water.
2. Sliver the hearts into about 8 pieces per heart, and add to the onions once they start to brown.
3. When artichokes start to brown a bit, add the basil and cook 1 minute.
4. Add the soup, and when hot, add the salmon (flake the salmon with a fork. The bones and skin are some of the healthiest parts, so be sure to include).
5. Simmer a few minutes, then serve immediately.