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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This chowder is hearty and delicious, a wonderful treat for cold winter evenings. Ingredients:
3 tablespoons butter |
3/4 cup chopped onion |
1/2 cup chopped celery |
1 teaspoon garlic powder |
2 cups diced potatoes |
2 carrots, diced |
2 cups chicken broth or 2 cups low-sodium chicken bouillon |
1 teaspoon salt |
1 teaspoon ground pepper |
1 teaspoon dried dill weed |
1 (16 ounce) can salmon, skin and bones removed |
1 (12 ounce) can evaporated milk |
1 (15 ounce) can cream-style corn |
3/4 cup shredded american cheese |
Directions:
1. Melt butter in a large pot over medium heat.
2. Saute onion, celery, and garlic powder until onions are tender.
3. Stir in potatoes, carrots, broth, salt, pepper, and dill.
4. Bring to a boil and reduce heat.
5. Cover and simmer 20 minutes.
6. Stir in salmon, evaporated milk, corn, and cheese.
7. Cook on low heat until heated through and cheese melts.
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