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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 8 |
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On a quest to work more salmon into our diets, and to look for good winter recipes, I put this down - and IT IS FANTASTIC. I agree with the reviewer who also called it a budget stretcher - it is that, too. We are all about this salmon chowder now. Ingredients:
2 tablespoons canola oil |
2 tablespoons butter |
1/2 onion, chopped |
1/2 cup celery, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
3 tablespoons all-purpose flour |
2 cups chicken broth |
1 cup potato, cut in one inch cubes |
1 cup carrot, sliced |
1/2 teaspoon dill, dried |
1 teaspoon salt |
1 1/2 cups milk |
1 (8 1/2 ounce) can corn, cream style |
1 lb salmon fillet |
2 teaspoons olive oil |
Directions:
1. Heat canola oil and butter in dutch oven over medium heat.
2. Add onion, celery, and bell pepper, and cook until wilted.
3. Add garlic and cook 1 minute.
4. Stir in flour and cook 3 minutes.
5. Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
6. Reduce heat, cover, and simmer 30 minutes.
7. Saute' salmon in olive oil until seared both sides.
8. Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
9. Adjust seasoning to taste, serve.
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