Salmon Chowder

Salmon Chowder
Photo by Lee Harrelson

Ingredients

  • 2 cups milk
  • ½ cup chopped celery
  • 2 tablespoons butter
  • 2 cups milk
  • ¼ cup chopped green bell pepper
  • 2 tablespoons all-purpose flour
  • 1 cup peeled and finely diced potato
  • + 25 more ingredients
    • 1 small onion, minced
    • 3 cups chicken broth
    • One 14-ounce can salmon (buy whichever type is cheapest)
    • 1 cup thinly sliced carrots
    • 1 cup peeled and finely diced potato
    • 3 cups chicken broth
    • 1 cup shredded Cheddar cheese (optional)
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 2 tablespoons butter
    • ¼ teaspoon black pepper
    • 1 clove garlic, minced
    • ½ teaspoon dried dillweed
    • ½ teaspoon dried dillweed
    • One 14-ounce can salmon (buy whichever type is cheapest)
    • ¼ teaspoon black pepper
    • 1 cup frozen or canned (drained) corn kernels
    • ½ cup chopped celery
    • ¼ cup chopped green bell pepper
    • 2 tablespoons all-purpose flour
    • 1 small onion, minced
    • 1 cup frozen or canned (drained) corn kernels
    • 1 clove garlic, minced
    • 1 cup thinly sliced carrots
    • 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 tablespoon garlic
    • 1/2 teaspoon salt
    • 1 1 1/2-pound piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
    • +11 other ingredients


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