Since I've asked you all to share recipes with me, here is a salmon chowder recipe that does not seem to cause problems for me.

SALMON CHOWDER
(Makes 4 to 6 servings)

Pam cooking spray
1 pound fresh salmon
4 Tbsps.butter or Smart Balance
1 cup chopped onion
1/2 to 3/4 cup sliced celery
2 cloves chopped garlic (refrigerated okay)
1/2 to 3/4 cup finely chopped red pepper (optional)
2 cups diced potatoes
1 cup shredded carrots (prepackaged okay)
2 to 2-1/2 cups chicken broth
1 tsp. sea salt
1 tsp. coarse ground black pepper
2 tsps. dried dill weed
12 oz. skim milk (I use one can of fat-free evaporated milk, but evap. milk does have additives)
1 can creamed corn
1 cup shredded cheddar cheese (optional)
1 cup shredded mozarella cheese (optional)

Spray baking sheet with Pam. Removed silver skin from salmon and bake at 350 degrees for about 20 minutes. Cool and shred salmon. While salmon is baking, saute the onion, celery, garlic and red pepper in butter until onions are tender. Stir in potatoes, carrots, chicken broth, salt, pepper and dill weed. Bring to a boil and reduce heat. Cover and simmer 20 minutes.
Stir in the shredded salmon, milk, creamed corn and cheese(s). Cook only until heated through.
Serve with a green salad.
CHOWDER FREEZES VERY WELL

Type of Myotonia: Thomsens

Country: USA