Salmon Chowder

Salmon Chowder
Photo by Lee Harrelson

Ingredients

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

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
    • 3 cups whole milk
    • 1 tablespoon garlic
    • 1/2 pound sliced bacon
    • fresh chives
    • 1/4 teaspoon black pepper
    • +8 other ingredients


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