Salmon Chowder

Salmon Chowder
Photo by Lee Harrelson

Ingredients

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

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 1 1/2-pound piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
    • 1 Turkish or 1/2 California bay leaf
    • +12 other ingredients


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