Friday, February 20, 2009

Salmon Chowder

3 TBS Butter
3/4 C Chopped Onion
1 tsp Garlic Powder
2 C Diced Potatoes
2-3 C Chicken Broth
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Dried Dill
1 Dried Bay Leaf
32 ounces (approx) Salmon Cubed
12 ounces Evaporated Milk
Frozen Corn (however much you like)
1 1/2 C Shredded Cheddar Cheese
Melt the butter in a large pot over medium heat. Saute onion and garlic until tender. Stir in potatoes, chicken broth, salt, pepper, dill and bay leaf. Bring to a boil and reduce heat. Cover and simmer for 20 minutes.
Stir in salmon, evaporated milk, corn and cheese. Stirring constantly, cook until heated through.
Originally, this recipe called for canned creamed corn, two diced carrots, more cheese, less broth and no bay leaf. It also used 2 CANS of salmon. I feel like I changed quite a bit. I haven't made this lately, but the cold weather has it on my mind.


Mama P said...

I tried this recipe and everyone loved it. I followed Fern's changes and it was great. Thanks Karia Fern!

Jaime and Jen DISH said...

Wowza, this looks PERFECTLY TASTY! I must try next time I buy salmon.


A fellow foodie blogger!