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
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  • 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


  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.

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