Northwest Salmon Chowder
Northwest Salmon Chowder is a quick-cook creamy soup with lots of veggies.Cutting the veggies in a small dice and shredding the carrots cuts down on the cooking time. And of course, salmon finishes quickly also. Dried basil or thyme is a substitute for the dried dill, if preferred.
Makes 6 servings
3 tablespoons butter
½ heaping cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
2 cloves minced garlic (about 1 ½ teaspoons)
1 teaspoon dried dill weed
2 cups chicken broth (2 teaspoons Better Than Bouillon + 2 cups water)
1 large potato (about 8 ounces), cut into small dice (1 heaping cup)
1 cup shredded carrots (2-3 carrots)
1 teaspoon kosher salt
Freshly ground black pepper
1 can (14 3/4 ounces) cream-style corn
½ heaping cup frozen corn kernels
1 (12-ounces) can evaporated milk (1 ½ cups)
2 cups salmon chunks or 10-ounces salmon
In a large saucepan, melt butter on medium heat. Sauté onion, about 1 minute; then add celery, green pepper, dill and garlic, sauté about 3 minutes, stirring frequently .
Add broth, potatoes, carrots, salt, and pepper; reduce heat, cover and simmer about 10 minutes or until vegetables are almost tender. Stir in creamed and kernel corn, evaporated milk and salmon. Simmer another 5-7 minutes or until salmon is just tender.
Serve with Parmesan Goldfish Crackers or French Fried Onions for garnish/crunch.