Northwest Salmon Chowder
This is the chowder that people make in the land of salmon.
Ingredients
3 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped seeded green bell pepper
1 garlic clove, minced
1 can (406 g) chicken broth
1 cup diced peeled potatoes
1 cup shredded carrots
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dill weed
1 can (413 g) cream-style corn
2 cups half-and-half
2 cups fully cooked salmon chunks or 1 can (413 g) salmon, drained, flaked, bones and skin removed
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped seeded green bell pepper
1 garlic clove, minced
1 can (406 g) chicken broth
1 cup diced peeled potatoes
1 cup shredded carrots
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon dill weed
1 can (413 g) cream-style corn
2 cups half-and-half
2 cups fully cooked salmon chunks or 1 can (413 g) salmon, drained, flaked, bones and skin removed
Directions
- In a large saucepan over medium heat, melt butter. Add celery, onion, bell pepper and garlic and sauté 4 minutes or until tender.
- Add broth, potatoes, carrots, salt, pepper and dill. Bring to boil, reduce heat, and simmer, covered, 40 minutes or until vegetables are nearly tender. Stir in corn, half-and-half and salmon, and cook chowder 15 minutes or until heated through.
The Ultimate Soup Cookbook, Reader's Digest
