Finnish Salmon-Potato Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Reserve 2 servings of the Maple-Glazed Roasted Salmon to make this chowder. Ingredients:
1 teaspoon butter or stick margarine |
3 cups chopped onion |
1/2 teaspoon celery salt |
1/4 cup all-purpose flour |
1 (8-ounce) bottle clam juice |
4 cups cubed peeled baking potato |
1 1/2 cups thinly sliced carrot |
3 1/2 cups 1% low-fat milk |
10 ounce maple-glazed roasted salmon |
2 tablespoons chopped fresh or 2 teaspoons dried dill |
1/4 teaspoon worcestershire sauce |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes. Sprinkle onion mixture with celery salt. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly. Add potato cubes and carrot slices, and stir in milk. Bring to a boil; reduce heat, and simmer for 10 minutes. Break Maple-Glazed Roasted Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan. Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.
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