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 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.
More From Oxmoor House
- 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)
- 1. 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.
- 2. Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a little grated cheese on top, if using.
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