Now that the weather is turning a bit cooler, I'm in the mood for soups, stews, and chowders! Surprisingly my kiddos love salmon and this recipe will be so nice and comforting on a crisp evening after raking the leaves or tossing around the football.
This week's Meatless Friday meal is:
This week's Meatless Friday meal is:
Salmon Chowder
(or Chowdahhhh for my friends up North East!)
(or Chowdahhhh for my friends up North East!)
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon drained, skin & bones removed
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Serve with a crusty loaf of artisan bread
Your welcome!
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon drained, skin & bones removed
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Serve with a crusty loaf of artisan bread
Your welcome!
1 comment:
Oooh, this looks good! Thanks! I'm always looking for new meatless meals, and also ways to use canned salmon.
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