Quick salmon chowder

You’ll feel quite thrifty and resourceful making a meal out of a can of fish and some lonely vegetables in the crisper. And think of all those good fish oils! Yogurt contributes to the idea of creamy without adding more fat.

  • 1 T canola oil
  • 1 carrot, scrubbed and sliced
  • 1 rib rib, cleaned and sliced
  • 1¼ small onion minced, or one green onion minced
  • 3 c stock
  • 1 c water
  • 1 can high-quality salmon
  • 2-4 sm potatoes
  • handful parsley, chopped
  • 2 T (heaping) plain yogurt (or to taste)
  • sea salt and fresh-cracked pepper
  • squeeze lemon juice, if have

Heat oil in saucepan and add carrot, celery and onion. Cook over medium-low heat. When the onion is translucent add stock, water, and the potato. Cook for about 15 minutes until the potato yields to a fork. Mash salmon and dump bones, oil and all into the soup. Heat for about 5 minutes until potatoes are tender. Add parsley, stir in yogurt and take off the heat, season and add lemon juice if using to taste.

Serves 2-4.