Salmon Chowder

Salmon Chowder
Photo by Lee Harrelson

Ingredients

  • 1 clove garlic, minced
  • 1 cup frozen or canned (drained) corn kernels
  • 1 small onion, minced
  • 2 tablespoons all-purpose flour
  • ¼ cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 cup frozen or canned (drained) corn kernels
  • + 25 more ingredients
    • ½ teaspoon dried dillweed
    • ½ teaspoon dried dillweed
    • 1 cup shredded Cheddar cheese (optional)
    • ¼ teaspoon black pepper
    • One 14-ounce can salmon (buy whichever type is cheapest)
    • 1 cup thinly sliced carrots
    • ¼ teaspoon black pepper
    • 2 tablespoons butter
    • ½ teaspoon salt
    • 2 cups milk
    • ½ teaspoon salt
    • 1 cup shredded Cheddar cheese (optional)
    • 3 cups chicken broth
    • 1 cup peeled and finely diced potato
    • 1 clove garlic, minced
    • 2 tablespoons butter
    • ½ cup chopped celery
    • 2 cups milk
    • 1 small onion, minced
    • 1 cup peeled and finely diced potato
    • 2 tablespoons all-purpose flour
    • ¼ cup chopped green bell pepper
    • 1 cup thinly sliced carrots
    • One 14-ounce can salmon (buy whichever type is cheapest)
    • 3 cups chicken broth

1. Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute. Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper. Stir and br...

View full recipe at My Recipes

Comments

Variations on Salmon Chowder

  • Salmon Chowder
    • 1 cup fresh or frozen corn
    • 2 cups scallions
    • 1 teaspoon fresh thyme
    • 2/3 cup heavy cream
    • 1/2 teaspoon salt
    • 2 teaspoons fresh lemon juice
    • +8 other ingredients


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