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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread! Ingredients:
2 pounds potatoes, peeled and cubed |
1 pound salmon fillets |
water to cover |
2 tablespoons butter |
1 tablespoon lemon zest |
1 1/2 teaspoons salt |
ground black pepper to taste |
1 pinch dried oregano |
1 pinch dried thyme |
1 pinch dried basil |
2 cups milk |
Directions:
1. Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.
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