Ingredients
-
1
-
1
-
2
-
1
-
1/2
-
1/2
-
1 1/2
-
4
-
2 1/2
-
1
-
-
-
-
-
Directions
Seattle Salmon Chowder, In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness!, We used leftover grilled salmon instead of fresh., What a lovely soup this was! I was a bit shy on the quantities of salmon and carrots, and had to sub a peeled russet potato for some of the potato, I also chose to use a little heavy cream in place of the 2 cups milk, but it turned out great anyway. It is soup, after all, not rocket science. I’ll be making this again for sure.
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Steps
|
1
Done
|
Rinse Fresh Salmon; Pat Dry. Set Aside. in a Large Saucepan Heat Oil Over Medium-High Heat. Cook Carrots, Onion, Pepper, and Celery in Hot Oil About 10 Minutes or Until the Vegetables Are Tender. |
|
2
Done
|
to Poach Salmon, Bring Water to a Boil in a Large Skillet. Add Salmon. Return to Boil, Reduce Heat. Simmer, Covered, For 6 to 8 Minutes or Until Salmon Flakes Easily With a Fork. Remove Salmon from Skillet, Discarding Liquid. Flake Salmon Into 1/2-Inch Pieces; Set Aside. |
|
3
Done
|
Stir the Broth, Potatoes, Corn, Dill, and Salt Into Vegetables in Saucepan. Bring to Boiling; Reduce Heat. Cook, Covered, Over Medium-Low Heat About 15 Minutes or Until the Potatoes Are Tender, Stirring Occasionally. |
|
4
Done
|
Stir Together 1/2 Cup of the Milk and Cornstarch. Add Milk Mixture to Saucepan. Stir in Remaining Milk. Cook and Stir Over Medium Heat Until Thickened and Bubbly. Cook and Stir For 2 Minutes More. Gently Stir in Poached Salmon or Canned Salmon. Heat Through. |
