NORTHWEST SALMON CHOWDER
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½ cup chopped celery
½ cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, minced
3 Tbs butter
14½ ounce can chicken broth
1 cup uncooked diced and peeled potatoes
1 cup shredded carrots
1½ tsp salt
½ tsp pepper
¼ to ¾ tsp dill weed
14¾ ounce cream-style corn
2 cups half and half cream
1¾ to 2 cups fully cooked salmon chunks
1. In a large saucepan, sauté celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper, and dill; bring to a boil.
2. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.
Servings: 8
Yield: 2 quarts
Recipe Source: Taste of Home Best Holiday Recipes 2006
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