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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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WE celebrated our 35th wedding anniversary with dinner at a lovely pre-Revolutionary War restaurant in Pennsylvania, where I enjoyed a wonderful salmon chowder. I wanted to duplicate it, so I put this recipe together, using salmon we had purchased in Alaska. It's a thick hearty soup. -Barbara Harrison, Ringoes, New Jersey Ingredients:
2 small red potatoes, cubed |
1/2 medium carrot, finely chopped |
1/4 cup finely chopped onion |
2 tablespoons butter |
2 cups half-and-half cream |
1 pouch (6 ounces) boneless skinless pink salmon |
1/2 cup fresh or frozen corn |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon dried parsley flakes |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon rubbed sage |
1/8 teaspoon dried thyme |
Directions:
1. In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through. Yield: 2 servings.
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