Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

October 10, 2011

Salmon Chowder

I made this for the first time last night and it was delicious and a welcome change to our regular menu.  I think that next time I purchase salmon on sale or have some left over off of the grill, I will use it in this soup.  However, it was most tasty with canned salmon.


Salmon Chowder

3 tablespoons butter
1 large onion chopped
1 large stalk chopped celery
1 teaspoon garlic powder
4 lg diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon (drained)
2 cups milk
1 (15 ounce) can creamed corn
1/2 pound Cabot Cheddar cheese, shredded
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until carrots and potatoes are tender
.
Stir in salmon, milk, corn, and cheese. Cook until heated through.

2 comments:

cabotcoop said...

Oh my, this chowder looks delicious! Thanks from our farmers (and me!) for using Cabot!
~Jacquelyn

busymomof10 said...

This looks really good! I am going to try it one night soon.

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