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Lemon Salmon Soup Recipe

Recipe by: Fleur de lys

"I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread! "
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook5 h
  • Ready In5 h 15 m
  • 1Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 8 servings
  • 227 cals
  • 2 pounds potatoes, peeled and cubed
  • 1 pound salmon fillets
  • water to cover
  • 2 tablespoons butter
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 1 pinch dried oregano
  • 1 pinch dried thyme
  • 1 pinch dried basil
  • 2 cups milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    227
    11%
  • Fat:
    7.5
    12%
  • Carbs:
    23.1
    7%
  • Protein:
    16.5
    33%
  • Cholesterol:
    38
    13%

Based on a 2,000 calorie diet

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