Lemon Salmon Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 15 mins
• Calories: 227 Calories

Ingredients

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

Recipe Instructions

Step 1

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.