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Recipe: Salmon Chowder

January 13, 2012
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Wow! This has been one busy week. I take back all my complaining about soccer, youth wrestling, and high school pre-season happening at the same time and transfer those complaints to youth wrestling, jr. high wrestling, and high school wrestling all happening at the same time!

I am having a hard time keeping up with school and basic housekeeping, but Grace is learning a lot about cooking dinner for a family of eight. Only four more weeks of the grueling schedule and then soccer will start again!

Here is one of our favorite soup recipes. If you like heart-healthy salmon, you will love this. It is a great way to use leftovers or stretch that small fillet into a meal for the entire family.

Salmon Chowder

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 clove garlic, minced
  • 1 can (14 oz.) chicken broth
  • 2 cups peeled and diced potatoes
  • 1 cup sliced carrots
  • 1 teaspoon Old Bay Seasoning (or seasoned salt)
  • 1/2 teaspoon dill weed
  • 1 small zucchini, sliced thin
  • 1 can (12 oz.) cream-syle corn
  • 1 can (12 oz.) evaporated milk
  • 2 cups cooked salmon (You can used canned, but drain and remove skin and bones.)

Bring the onion, celery,green pepper, and garlic to a simmer in half of the broth. Let it simmer until the vegetables are tender, about 5 minutes. Be careful that it doesn’t boil dry.

Add the remaining broth, the potatoes, carrots, and seasonings. Cover, and let it cook until potatoes are tender, about 15 – 20 minutes. Add the zucchini to the top and let it steam for 3 – 5 minutes. Then add the corn, milk, and salmon and heat through. Watch it carefully to prevent scorching, unless you like that smokey taste. 🙂

 

 

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