Northwest Salmon Chowder

Serves 8, makes 2 quarts/liters

This is a  typical chowder recipe – butter and cream for richness, potatoes and corn for basic flavors. Try using clams or other kinds of fish (especially cod). Add the corn and fish late: it’s already cooked and shouldn’t be allowed to get tough. This soup is also good with no fish – that’s called Corn Chowder!

½ cup each chopped celery, onion and green pepper

1 garlic clove, chopped

3 tbsp butter

1 can chicken broth (14½ oz/435ml)

1 cup uncooked potatoes, peeled and diced

1 cup carrots, shredded

1½ tsp salt

½ tsp pepper

¼ to ¾ tsp dill weed

1 can cream-style corn or fresh sweet corn cut from cob (about 2 cups)

2 cups (450ml) half-and-half cream (milk or soy milk can be substituted)

2 cups cooked fresh salmon chunks or 1 can (14½oz/435ml) salmon, drained flaked, bones and skin removed.

Dash white pepper to taste

  1. Sauté celery, onion, green pepper and garlic in large saucepan with butter until tender.
  2. Add broth, potatoes, carrots, salt, pepper and dill and bring to a boil.
  3. Reduce heat, cover and simmer for 40 minutes or until vegetables are almost tender.
  4. Stir in corn, cream and salmon.
  5. Simmer for 15 minutes or until heated through. Do not over cook.

Source: Josephine Parton, Granger, WA, in "Country Living", December 1999, as adapted

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