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Salmon Chowder

Salmon Chowder
Photo by Lee Harrelson

Ingredients

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

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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