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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It seems like this is a Sunset Magazine recipe, but I don't recall. Normally I make a salmon chowder with potatoes, and this recipe doesn't call for them yet I still loved it! Ingredients:
1/4 cup butter |
1 large onion, chopped |
1 cup celery, diced |
1 garlic clove, minced |
2 tablespoons flour |
3 1/2 cups chicken broth |
2 cups half-and-half |
17 ounces cream-style corn |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
15 1/2 ounces salmon (drained and flaked if using canned) |
parsley, chopped (to garnish) |
Directions:
1. Melt butter in a heavy saucepan over medium heat. Add onion, celery, and garlic and cook 4 to 5 minutes or until onion is translucent.
2. Stir in flour until blended. Gradually stir in 1 cup of broth. Continue to stir utnil boiling and thickened.
3. Stir in remaining broth, half and half, corn, salt, and pepper. Simmer uncovered for 15 minutes but do not boil.
4. Remove from heat and add salmon. Garnish with parsley.
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