Salmon Chowder

16 ingredients
2 steps

Ingredients

  • 2 tablespoons butter
  • 1 small onion, minced
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup peeled and finely diced potato
  • 1 cup thinly sliced carrots
  • 3 cups chicken broth
  • 1/2 teaspoon dried dillweed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups milk
  • 1 cup frozen or canned (drained) corn kernels
  • One 14-ounce can salmon (buy whichever type is cheapest)
  • 1 cup shredded Cheddar cheese (optional)

Directions

  1. 1
    Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute. Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.
  2. 2
    Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.

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