Salmon Chowder without the Chowder

Ingredients

• 2 tbsp olive oil
• 8 cloves garlic, minced
• 5 carrots, peeled and chopped
• 6 celery sticks, chopped
• 2 cans (49 oz ea) low-sodium chicken broth
• 2 cans (14.5 oz ea) diced tomatoes in juice
• 1 salmon fillet (about 2 lbs), skinned and cut into thirds crosswise
• 1/2 tsp Tabasco sauce
• 1 tsp Wocestershire sauce
• Kosher salt
• Freshly ground pepper
• 2 cups lightly packed fresh basil, coarsely chopped

Instructions

1. In a 6 to 8 quart stockpot over medium-low heat, warm the oil and swirl to coat the bottom of the pan. Add the garlic and saute, stirring frequently, until the garlic turns light tan, 1 to 2 minutes. Add the carrots and celery and cook, stirring occasionally, until tender, 10 to 12 minutes. Add the broth and the tomatoes with juice, bring to a simmer, and simmer for 25 minutes to blend the flavors.
2. Carefully lower the salmon into the soup and cook until it flakes easily, about 8 minutes. Using a slotted spoon, transfer the salmon to a plate and let cool. Use the side of a spoon to skim any oil or foam from the surface of the soup. Gently flake the cooled salmon, striving to keep the flakes as large as possible. Return the salmon to the soup and bring back to a simmer over medium heat. Add the Tabasco and Wocestershire sauces and season to taste with salt and pepper. Stir in the basil.
3. Ladle the soup into warmed bowls and serve immediately with some crusty sourdough bread. Deliciouso!

https://www.farmgirlgourmet.com/2009/01/salmon-chowder-without-chowder.html

Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.