March 04, 2006

Northwest Salmon Chowder

This soup is served at the yearly "Missions Luncheon" at the church my wee wifey attends. I don't know if it is simply a favorite of a committee member or represents something served at a soup kitchen somewhere. The only difference would be whether the canned salmon is fancy red sockeye or the cheaper pink stuff.

1 cup celery -- chopped
1 cup onion -- chopped
1 cup green pepper -- chopped
2 cloves garlic -- minced
6 Tablespoons butter
2 cans 14-1/2 oz chicken broth -- OR 2 chicken boullion cubes and 2 cups water
2 cups uncooked potatoes -- diced & peeled skin left on
2 cups carrots -- shredded
3 teaspoons salt
1 teaspoon black pepper
1 1/4 teaspoons dill weed
2 cans 14-3/4 oz cream style corn
4 cups half and half
2 cans 14-3/4 oz salmon -- drained flaked bones & skin removed

In large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. Reduce heat; cover & simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream & salmon. Simmer for 15 minutes or until heated through.

Posted by triticale at March 4, 2006 07:40 AM | TrackBack
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