This is a simple and comforting winter chowder. It calls for canned salmon, which is an extremely affordable protein. I'm one of those odd people who loves the little crunchy bones that come in canned salmon. If your kids look at the bones cross-eyed, you may want to remove them before adding the salmon to the soup. Or do like I do – eat them yourself! My problem is that some of my kids like them too, so I usually have to share.
2 tablespoons butter
1 small onion, minced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup peeled and finely diced potato
1 cup thinly sliced carrots
3 cups chicken broth
1/2 teaspoon dried dillweed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
1 cup frozen or canned (drained) corn kernels
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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