LEMON SALMON SOUP

Lemon Salmon Soup image

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!

Provided by Allrecipes

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 5h15m

Yield 8

Number Of Ingredients 11

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Ingredients

2 pounds potatoes, peeled and cubed
1 pound salmon fillets
water to cover
2 tablespoons butter
1 tablespoon lemon zest
1 ½ teaspoons salt
ground black pepper to taste
1 pinch dried oregano
1 pinch dried thyme
1 pinch dried basil
2 cups milk

Steps:

Layer 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.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 23.1 g, Cholesterol 37.8 mg, Fat 7.5 g, Fiber 2.8 g, Protein 16.5 g, SaturatedFat 3.3 g, Sodium 514.7 mg, Sugar 3.8 g