Great Lakes Salmon Chowder

Ingredients

  • Fresh dill sprigs (optional)
  • 2 tablespoons cornstarch
  • 2 ½ cups whole milk, half-and-half or light cream
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon snipped fresh dill or ½ teaspoon dried dillweed
  • + 4 more ingredients
    • 3 medium red-skinned potatoes, cubed (2-½ cups)
    • 2 cups frozen whole small onions or ½ cup frozen chopped onion
    • 2 14 - ounce can vegetable broth or 3-½ cups vegetable stock
    • 1 ½ cups water

Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into ...

View full recipe at SpringPad

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