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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Use leftover salmon or canned, either way, this is a delicious chowder. Corn,potatoes & carrots give this a delightful flavor. It goes together in a snap and can be made in one pot, so clean up is easy. This recipe was given to me by a dear friend. Ingredients:
1 cup salmon (fresh or cooked or flaked or canned) |
1/2 cup celery (chopped) |
1/2 cup onion (chopped) |
1/2 cup green pepper (chopped-optional) |
1 garlic clove |
3 tablespoons butter |
1 cup red potatoes (diced with skins on) |
1 cup carrot (shredded) |
2 cups chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dill weed |
1 (17 ounce) can cream-style corn |
1 (13 ounce) can evaporated milk (cream can be substitued) |
Directions:
1. Saute celery, onion, pepper and garlic in butter until onion is translucent.
2. Add potatoes,carrots,broth & seasonings, simmer for 20 minute.
3. Add corn,salmon & evaporated milk.
4. Heat thoroughly ( do not boil) and serve.
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