Cookbook
Salmon Chowder 
Salmon Chowder
Listen, I don't even like salmon. I've been trying to find palatable recipes using salmon that we could enjoy. Boy, this is it!! I halved the recipe in case it bombed, but it's one of the tastiest soups I've eaten. Enjoy!
Ingredients:
3 Tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 medium carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
3 Tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 medium carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
Instructions:
Melt butter in a large pot over medium heat.
Saute onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, and reduce heat.
Cover, and simmer 20 minutes.
Stir in salmon, evaporated milk, corn,
and cheese.
Heat through until cheese melts.
Melt butter in a large pot over medium heat.
Saute onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, and reduce heat.
Cover, and simmer 20 minutes.
Stir in salmon, evaporated milk, corn,
and cheese.
Heat through until cheese melts.
Posted by Cathy in TX via HDMAC. Makes 8 servings.
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