Salmon Chowder
This soup season, if you're looking for something relatively quick and easy to warm you up from the inside, try salmon chowder.
Servings: 8
Calories: 410kcal
Equipment
- Large stock pot or dutch oven
- Paring Knife
- Cutting board
- Spatula or wooden spoon
- Can opener
- Ladle, for serving
Ingredients
- 3 tbsp butter
- 1 small white or yellow onion diced
- 2 stalks celery diced
- 1 tsp garlic powder
- 2 whole carrots diced
- 2 tsp salt
- 1 tsp ground black pepper
- 2 medium russet potatoes cubed
- 3 c chicken broth
- 1 tsp dried dill
- 1 ½-2 lbs cooked salmon
- 1 15 ounce can creamed corn
- 12 oz can evaporated milk
- ½ pound (8 oz) sharp cheddar cheese, shredded
- Additional salt and pepper to taste
Instructions
- Add butter to a stock pot and heat over medium heat until the butter is melted.
- Add the onions, celery, carrots, garlic powder, salt, and pepper. Stir well to coat veggies evenly with butter and spices, then sauté until the onions are tender and translucent.
- Add the broth, potatoes, and dill. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes on simmer, covered.
- Check that the potatoes are cooked through. When the potatoes are cooked, add cooked salmon, corn, evaporated milk, and cheese. Turn the heat up to medium low and stir continuously until the cheese is melted.
- Serve with a loaf of crusty bread!
Nutrition
Calories: 410kcal
