Northwest Salmon Chowder
This is the chowder that people make in the land of salmon.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 3 tbsp butter
- 1/2 cup celery chopped
- 1/2 cup onion chopped
- 1/2 cup seeded green bell pepper chopped
- 1 garlic clove minced
- 1 406g can chicken broth
- 1 cup potatoes peeled, diced
- 1 cup carrots shredded
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dill weed
- 1 413g can 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
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
