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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Chowders and stew are my specialty, because I enjoy making use of the bounty at hand—especially the wonderful variety of seafood from the cold waters of the North Atlantic, I devised this recipe years ago, and it remains one of my favorites. I often make it for my daughters and their families when they visit. Ingredients:
2 medium potatoes, peeled and cubed |
1 large onion, chopped |
1 cup chopped celery |
1 can (14-1/2 ounces) chicken broth |
1 garlic clove, minced |
1-1/4 teaspoons salt |
1/2 teaspoon dried marjoram |
2 cups half-and-half cream |
1 cup whole milk |
1/4 cup butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (16-1/2 ounces) cream-style corn |
1 can (16 ounces) salmon, drained, boned and flaked |
Directions:
1. In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender.
2. Stir in the cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through. Yield: 6-8 servings (2 quarts).
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