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Dill Salmon Chowder

fast.cook's picture
Ingredients
  Canned salmon 7 1⁄2 Ounce (1 Can / 213 Gram)
  Butter 1 Tablespoon
  Onion 1 Small, finely chopped
  Diced peeled potatoes 1 1⁄2 Cup (24 tbs)
  Diced peeled carrots 1 Cup (16 tbs)
  Chicken stock/Fish stock 1 Cup (16 tbs)
  All purpose flour 2 Tablespoon
  Milk 2 Cup (32 tbs)
  Chopped fresh dill/Parsley / 1 teaspoon / 5 milliliter dried dill / parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Drain salmon, reserving liquid. Discard any skin; flake salmon and mash bones with fork. Set aside.
2. In a medium saucepan, melt butter over medium heat. Add onion, potatoes and carrots; cook, stirring often, for 5 minutes or until softened. Add stock and reserved salmon liquid; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
3. In a bowl, blend flour with 1/3 cup (75 mL) of the milk to make a smooth paste; stir in remaining milk. Stir into soup; bring to a boil, stirring often, until slightly thickened. Stir in salmon and dill; cook for 1 to 2 minutes or until piping hot. Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Salmon
Interest: 
Quick

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