salmon chowder

There are a few unusual ingredients in this chowder – namely, canned salmon and evaporated milk. Those are not my usual ‘go-to’ type foods. However, in this soup, they are fantastic. The end result is creamy, but not thick and globby like many types of chowder can be. Also, because you are using canned fish, the cost is very reasonable. I have actually been making this soup for many years, and the recipe here includes what I do to stretch out the amount. Serve this comforting soup with grilled cheese and you will have a complete meal.

Here’s what you need:

½ C chopped onion

½ C chopped celery

½ C chopped green pepper

1 clove garlic, minced

1 T butter

3 C chicken stock

1 C potato, cubed

1 C diced or sliced carrot

½ tsp. dill

½ tsp. salt

½ tsp. pepper

1 12 ounce can evaporated milk

1 15 ounce can cream-style corn

2 5 ounce cans salmon, drained

Step One:

Gently soften the onion, celery, green pepper and garlic in butter. Don’t brown the veggies, just let them get soft.

Step Two:

Add the stock, potato, carrot and spices. Bring to boil, cover, lower heat and simmer for about 30 minutes or until the veggies are soft.

Step Three:

Add the milk, corn and salmon. Heat gently.

Step Four:

Serve and enjoy.

(printable recipe)