Anniversary Chowder

Photo: psfreeman

An attempt to replicate a dish eaten at a pre-Revolutionary War restaurant in Pennsylvania. A thick hearty soup. From Barbara Harrison: Ringoes, New Jersey. Recipe published in Reminisce May/June 2000.

Yield: 2 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 2 small red potatoes, cubed
  • 1/2 medium carrot, finely chopped
  • 1/4 cup(s) finely chopped onion
  • 2 tablespoon(s) butter
  • 2 cup(s) half-and-half cream
  • 1 package(s) (6 ounces) boneless skinless pink salmon
  • 1/2 cup(s) fresh or frozen corn
  • 1/4 teaspoon(s) dried rosemary, crushed
  • 1/4 teaspoon(s) dried parsley flakes
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1/8 teaspoon(s) rubbed sage
  • 1/8 teaspoon(s) dried thyme

Preparation

  1. • In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Anniversary Chowder Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy