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Salmon Chowder

New.Wife's picture
Ingredients
  Bacon slices 5 , cut up
  Chopped onion 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Instant chicken bouillon granules 1 Tablespoon
  Canned salmon 15 1⁄2 Ounce, drained, flaked and cartilage removed (1 Can)
  Evaporated milk 12 Ounce (1 1/2 Cups)
  Frozen mixed vegetables 10 Ounce (1 Package)
  Canned cream style corn 8 1⁄2 Ounce (1 Can)
  Snipped parsley 2 Tablespoon
  Dried dill weed 2 Teaspoon
  Celery seed 1⁄4 Teaspoon
Directions

In a large skillet cook bacon till crisp.
Drain on paper towels, reserving 1 tablespoon drippings in skillet.
Cook onion, celery, green pepper, and garlic in reserved drippings till tender.
In a large saucepan bring 2 1/2 cups water and bouillon granules to boiling.
Stir in bacon, onion mixture, salmon, milk, frozen vegetables, corn, parsley, dillweed, celery seed, and 1/2 teaspoon pepper.
Remove from the heat; cool.
Pour mixture into two 1-quart freezer containers.
Seal, label, and freeze.
To serve, transfer 1 portion of the frozen mixture to a large saucepan.
Cover and cook over medium-low heat about 45 minutes or till heated through, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Salmon
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes

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