SALMON CHOWDER

Salmon Chowder image

On a quest to work more salmon into our diets, and to look for good winter recipes, I put this down - and IT IS FANTASTIC. I agree with the reviewer who also called it a budget stretcher - it is that, too. We are all about this salmon chowder now.

Provided by larchie

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
2 tablespoons butter
1/2 onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup potato, cut in one inch cubes
1 cup carrot, sliced
1/2 teaspoon dill, dried
1 teaspoon salt
1 1/2 cups milk
1 (8 1/2 ounce) can corn, cream style
1 lb salmon fillet
2 teaspoons olive oil

Steps:

Heat canola oil and butter in dutch oven over medium heat.
Add onion, celery, and bell pepper, and cook until wilted.
Add garlic and cook 1 minute.
Stir in flour and cook 3 minutes.
Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
Reduce heat, cover, and simmer 30 minutes.
Saute' salmon in olive oil until seared both sides.
Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
Adjust seasoning to taste, serve.

Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 3.8, Cholesterol 43.6, Sodium 584.1, Carbohydrate 18.5, Fiber 2.2, Sugar 2.7, Protein 16.2

*** Explore more Salmon Chowder Recipes »

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