Northwest Salmon Chowder
Course
Dinner
,
Lunch
Cuisine
Fish & Seafood
,
Soup
Servings
8
servings
Servings
8
servings
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
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.