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
    • ½ teaspoon dried dillweed
    • ½ teaspoon dried dillweed
    • 3 cups chicken broth
    • 1 cup thinly sliced carrots
    • 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)
    • One 14-ounce can salmon (buy whichever type is cheapest)
    • 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
    • ¼ teaspoon black pepper
    • ½ cup chopped celery
    • One 14-ounce can salmon (buy whichever type is cheapest)
    • 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 teaspoon fresh thyme
    • 1 tablespoon garlic
    • 1 Turkish or 1/2 California bay leaf
    • 1/8 teaspoon dried hot red-pepper flakes
    • +10 other ingredients


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