Salmon Chowder

I love soups, stews, and chowders.  I always make them in the winter because they just warm me up.  I saw a recipe for salmon chowder that looked interesting, but it had cream and butter and unnecessary fats.  My Crohn's disease does not handle a lot of fat well, so I decided to lighten it up and make it healthier.  I left the cream out and put lemon juice in it instead, which made the flavor really pop.  I also added a lot of veggies and herbs to give it more texture and flavor.  It was a huge hit with my husband and hopefully you'll like it too!

Salmon Chowder

1 medium onion, diced
2 medium red potatoes, scrubbed, skin on, diced
1 1/2 cups carrots, diced
6 cups chicken stock
10 oz. white mushrooms, sliced
10 oz. Brussels sprouts, quartered
1/4 cup minced fresh parsley and/or dill (I used a combo of both)
Juice of 1 large lemon
3/4 pounds skinless salmon fillet, cut into 1 inch cubes (you can use fresh or frozen salmon)
salt and pepper

Cook onion in a large saucepan over medium high heat until softened
Add potatoes and carrots and cook until slightly softened
Add chicken stock and bring to a soft boil
Cook until vegetables until tender, about 5-7 min.
Add Brussels sprouts, mushrooms, and parsley and/or dill, and salt and pepper (about 1 teaspoon of each)
Cook until they are tender, about 4-5 min.
Reduce heat to medium low and add the lemon juice and salmon
Cook until salmon is opaque
Taste for seasoning and add more salt/pepper if needed

Enjoy!