Salmon Chowder Salmon and potato are the main ingredients of this hearty dish, you swap out any of the vegetables for others if you prefer. Ingredients (serves 6) 1 12-ounce skinned and boned salmon fillet 1 tbsp canola oil ⅓ cup carrots, diced ⅓ cup celery, chopped 4 cups reduced-sodium chicken broth 1½ cups water 2½ cups frozen cauliflower, thawed and chopped 3 tbsp chopped fresh chives or scallions 1⅓ cups instant mashed potato flakes, or leftover mashed potato ¼ cup chopped fresh dill or 2 tsp dried tarragon Salt and pepper to season Method Heat the oil in a large saucepan over medium heat and gently sweat the carrots and celery until just starting to color. Next add the salmon, broth, water, cauliflower and chives (or scallions) and bring to a gentle simmer. Cover the pan and cook for five to eight minutes until the fish is thoroughly cooked through and soft. Remove the salmon and flake with a fork on a clean chopping board. Add the potatoes and herbs to the pan and stir until mixed into the chowder, next return the salmon flakes to the pan and cook for another minute or two until reheated. Serve and season. Source: Lifescript Read about four lifestyle changes to make if you have an inflammatory bowel disease here.