Close
Ingredients
| pink salmon: 1 lb |
| olive oil: 1 tsp |
| carrots (chopped): 2 cups |
| onions (chopped): 1 cup |
| celery (chopped): 1/2 cup |
| water: 1/2 cup |
| chicken broth: 4 cups |
| white potatoes: 3 whole potatoes |
| frozen sweet yellow corn kernels: 10 oz |
| dried dill weed: 1 tsp |
| cornstarch: 2 tsp |
Salmon chowder
Credit: www.bhg.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally.
2. Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
3. Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occassionally.
4. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through. Makes eight 1-1/4-cup servings.