2 tablespoons chopped fresh or 2 teaspoons dried dill
1/4 teaspoon Worcestershire sauce
How to Make It
Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes. Sprinkle onion mixture with celery salt. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly. Add potato cubes and carrot slices, and stir in milk. Bring to a boil; reduce heat, and simmer for 10 minutes. Break Maple-Glazed Roasted Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan. Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.
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I've been making this chowder every winter for the last 10+ years and was so surprised when i had to search for it on the site to see that no one else has reviewed it. Very easy and very good. The Maple Glazed salmon isn't necessary in my opinion - I just bake a plain filet specifically for the soup.
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