With all of the rain and temperatures in the 50s lately, tonight’s dinner seemed like a soup-kind-of-night. Specifically . . . .Salmon Chowder. . . and it definitely hit the spot!!
This Salmon Chowder was out-of-this-world! Even Craig, who doesn’t like salmon chowder, said it was the best he’s ever had.
My friend, Jen, was kind enough to share this with me!
3 tablespoons butter (can also use olive oil)
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder (I used a garlic clove, pressed.)
2 cups diced potatoes
2 carrots, diced
2 cups chicken or vegetable broth
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried dill weed
1 (16 ounce) can salmon, skin and bones removed
1 (12 ounce) can evaporated milk (fat-free or 2% can be used)
1 (15 ounce) cream-style corn (I used frozen corn.)
3/4 cup shredded American cheese (I did not use.)
1. Melt butter in a large pot over medium heat.
2. Saute onion, celery, and garlic powder until onions are tender.
3. Stir in potatoes, carrots, broth, salt, pepper, and dill.
4. Bring to a boil and reduce heat.
5. Cover and simmer 20 minutes.
6. Stir in salmon, evaporated milk, corn, and cheese.
7. Cook on low heat until heated through and cheese melts.
This is going to be a recipe I definitely make again! Everything about this recipe–taste, texture, and combination of flavors–were amazing!!
I also had a piece of sourdough bread with my soup. This sourdough bread is a winner!
My last Skinny Cow ice cream cone. I shared this one with Craig.