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Salmon Chowder Recipe

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This recipe for Salmon Chowder is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fresh, skinless salmon filets OR 1 15-ounce can salmon, rinsed, drained, flaked, skin and bones removed.
1 Tbsp cooking oil
2 C shredded carrots
1 C finely chopped onion
½ C thinly sliced celery
1 ½ C water
4 C reduced sodium chicken broth
3 medium red-skinned potatoes (2 ½ C cubed)
1 10-ounce package frozen whole kernel corn
1 tsp fresh dill (1/2 tsp dried)
¼ tsp salt
2 C fat-free milk
2 Tbsp cornstarch
Directions:
Directions:
Rinse fresh salmon; pat dry.
In large saucepan, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 10 minutes, or until tender, stirring occasionally.
If using fresh salmon, in a large skillet, bring water to boil. Add salmon and simmer, covered, 6 to 8 minutes, or until the salmon flakes easily with a fork. Remove salmon and discard poaching liquid. Flake salmon into ½ inch pieces and set aside.
To vegetable mixture, add broth, potatoes, corn, dill, and salt. Bring to a boil and then reduce heat. Cook, covered, over medium-low heat for about 15 minutes, or until the potatoes are tender, stirring occasionally.
Mix together ½ C of milk and cornstarch. Add mixture to the sauce pan, then stir in remaining milk. Cook and stir over medium heat until thickened and bubbly about two minutes.
Gently stir in salmon and heat through.
Personal Notes:
Personal Notes:
A Dottie & Gary Johanson favorite

 

 

 

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