Salmon Chowder

Salmon Chowder
Photo by Lee Harrelson

Ingredients

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

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 teaspoon fresh thyme
    • 2 cups scallions
    • +11 other ingredients


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