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Northwest Salmon
Chowder
Fabulous...
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.