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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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I made up this quick creamy chowder one winter afternoon, recalls Tom Bailey of Golden Valley, Minnesota. I like to use a can of red sockeye salmon for best flavor. The soup also can be seasoned with tarragon instead of dill. Ingredients:
3 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted |
2-2/3 cups half-and-half cream |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
1 teaspoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a large saucepan, combine all of the ingredients. Cook and stir over medium heat until chowder is heated through. Yield: 7 servings.
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