Salmon Chowder

Salmon Chowder
Photo by Lee Harrelson

Ingredients

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

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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