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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This one begins with canned salmon and is rich and creamy. From My Great recipes this chowder makes for a great lunch when you add those big crispy crackers. I always double the recipe because it disappears so darn fast. Ingredients:
1 (7 3/4 ounce) can salmon |
1 medium onion, chopped |
1/2 cup celery, diced |
2 tablespoons butter |
1 tablespoon all-purpose flour |
2 vegetable bouillon cubes |
2 cups water |
2 cups potatoes, peeled and diced |
1 (13 ounce) can evaporated milk |
1 (8 3/4 ounce) can cream-style corn |
1 teaspoon dill weed |
salt and pepper |
Directions:
1. Drain salmon reserving liquid. Flake salmon and mash the bones.
2. Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
3. Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin - (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
4. Heat through and serve with a garnish of parsley if desired.
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