Salmon Chowder

Name: Salmon Chowder
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

16 ingredients

9 steps

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

Directions

1

Heat canola oil and butter in dutch oven over medium heat.
2

Add onion, celery, and bell pepper, and cook until wilted.
3

Add garlic and cook 1 minute.
4

Stir in flour and cook 3 minutes.
5

Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
6

Reduce heat, cover, and simmer 30 minutes.
7

Saute' salmon in olive oil until seared both sides.
8

Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
9

Adjust seasoning to taste, serve.