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