Thursday, March 17, 2016

Salmon Chowder


3 tablespoons butter
3/4 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon garlic powder
2 cups potatoes, diced
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon grown black pepper
1teaspoon dried dill weed
1 lb salmon, cooked (seasoned with salt and pepper and baked)
1 can evaporated milk  (12 oz)
1 can creamed corn
1 cup shredded cheese

Melt the butter in a large saucepan over medium heat.  Sauté onion and celery until tender.  Add garlic powder.  Stir in potatoes, carrots, broth, salt, pepper and dill.  

Bring to a boil and reduce heat.  Cover and simmer 20 minutes. 

Stir in salmon, evaporated milk, corm and cheese. 
Cook until heated through. 

Don't forget the Cheez-its!

Source: Allrecipies

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