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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble _); this soup tastes better with time. Ingredients:
1 tablespoon butter |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green bell pepper |
1 clove garlic, finely minced |
3 cups diced potatoes (diced) |
1 cup diced carrot |
1 cup chicken broth |
1 cup water |
1/2 teaspoon dill seed |
1 cup diced zucchini |
1 can salmon, drained |
1 1/2 cups milk |
1 can cream-style corn (fresh is even better) |
salt & pepper |
chopped fresh parsley |
2 tablespoons butter |
Directions:
1. In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
2. Stir in potatoes, carrots, broth, water and dill.
3. Bring to boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Add zucchini and cook for another 5 minutes.
6. Stir in salmon, milk and corn; season to taste with salt and pepper.
7. Cook over low heat for 5 to 10 minutes.
8. Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).
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