BONNIE'S KING SALMON CHOWDER
Made with frozen salmon filets for convenience. However, you would never know it! This is a delicious soup with great creamy flavor. It has been one of our favorites for winter, and hope it will become yours, too! Bring out the crusty bread and some of my Blue Ribbon Butter, and Enjoy! Photo is my own, recipe by trappers creek.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Fish
Number Of Ingredients 16
Steps:
- Cook's Tip: You may use a couple of cups of heavy cream to replace 2 cups of the milk called for in the recipe if you would like a creamier taste.
- Saute bacon in a large soup pot until done, but not hard. Remove bacon and set aside. Add and saute onions, celery, carrots, parsley and green onions, then add pepper, dill, chicken stock and potatoes. Simmer until tender. 30 to 40 minutes.
- In a small saucepan, melt the butter until bubbly, add the flour, cook 1 to 2 minutes, Stir into the soup and simmer 5 minutes.
- Slowly add the milk, stirring constantly. Cook over medium heat until slightly thickened. Add cooked bacon, corn and salmon. Cook, stirring at a gentle boil until salmon is done, about 15 minutes. Ladle into bowls with lemon wedges to squeeze if desired. Bring out the crusty bread and butter. Serves 8. Enjoy!
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