One 14-ounce can salmon (buy whichever type is cheapest)
1 cup shredded Cheddar cheese (optional)
How to Make It
Melt butter in a soup pot over medium heat and cook onion, celery, and bell pepper, stirring. Add garlic after vegetables start to get soft, 3 to 5 minutes, and cook 1 minute. Add flour and stir until it is evenly dispersed. Add potato, carrots, broth, dill, salt, and black pepper. Stir and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork tender, about 20 minutes.
Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.
This is a dreamy little chowder and will be used again and again. I used fresh salmon: baked it about 10 min at 400--the filet was still raw in the center when I pulled it out of the oven, but it was done enough on the outside, that I could peel off easily the skin.Then I broke up the meat, which cooked the rest of the way in the heat of the soup broth. Fabulous.
This was a really good soup that took very little time to throw together. My one complaint is that it was a bit thin for a chowder, so in the future I would probably puree a few cups of it to make it thicker. The flavors were good, and I was surprised by how well the canned salmon worked. I probably used 5 times as much dill as called for, and a whole 10-oz package of corn.
This is a pretty solid recipe and something I will likely make again. I didn't really follow the ingredients list exactly, but instead used a whole small sweet potato, a stalk of celery, a whole carrot, a whole red bell pepper, and half of a large onion, all diced. I cooked all of the vegetables together, excluding the frozen corn, which I added when called for, and I probably doubled the garlic since I'm pretty liberal with it in most recipes. I doubled the dill weed, and used bouillon cubes, so I didn't add salt or pepper and the can of salmon was only six ounces, so I dumped the whole thing in, juice and all (this brand was "skinless and boneless"). The consistency was a little runny for what I expect a chowder to be (I'm used to the gelatenous canned stuff) but I really liked it, all the same. It ended up being really hearty.
I wasn't expecting much using can salmon. This was delicious! The only change I made was adding a little Old Bay Seasoning at the end. I like my chowders a little thicker, so next time, I'll reduce the amount of chick. broth (maybe about a 1/2 cup).
Yum! I followed the recommendation of doubling the potato. Great comfort food in less than an hour. I served with salad and crusty bread. My husband asked for this to be added into our winter rotation of meals.
This recipe is cheap, easy, healthy, and delicious- that's 5 stars in my book (even if it isn't fancy). Like the previous reviewer I added more dill and potato, and also added more garlic than called for. My husband, who isn't a huge soup guy, said that this was "really good".
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