 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
|
After my husband and I caught four large salmon, my mother-in-law combined several recipes to create this delicious chowder. She served it with a salad and hot fresh bread, says Cindy St. Martin of Portland, Oregon. Now I make it regularly, too, especially for guests, who always ask for the recipe. Ingredients:
2 pounds red potatoes, peeled and cubed |
1 large onion, chopped |
1 can (49-1/2 ounces) chicken broth |
1 pound salmon fillets, cut into 1-inch pieces |
1/2 pound sliced bacon, cooked and crumbled |
2 cups whole milk |
1 cup half-and-half cream |
1 tablespoon butter |
1/2 teaspoon salt |
pepper to taste |
Directions:
1. In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork.
2. Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired. Yield: 14 servings.
|
|