Low FODMAP Salmon Chowder

It's very cold out there. Time for soups, casseroles, stews...

Ingredients:

• 3 tablespoons dairy free margarine or oil
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 2-3 cups diced potatoes
• 2 tablespoons gluten free plain flour
• 3 cups of fish stock
• 1 cup rice or almond milk
• 2 fresh salmon fillets, diced
• 1 cup frozen peas, thawed
• salt and pepper

Method:

Heat the oil  and saute the celery and carrot until the celery is tender. Stir in the flour until well blended. Pour in the fish stock and add the potatoes. Bring to the boil, then  lower the heat, cover and simmer for 15 minutes or until the potatoes are tender. Add the salmon, peas and milk and cook for 5 minutes. Taste and add salt and pepper.

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