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Salmon Chowder

Western.Chefs's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Yellow onion 1 Large, finely chopped to make 1/6 cup
  Garlic 1 Clove (5 gm), minced
  All purpose potatoes 2 Medium, peeled and diced (2 cups)
  Canned crushed tomatoes 1 Cup (16 tbs) (Undrained)
  Fish bouillon cube/1 teaspoon fish bouillon granules 1⁄2
  Cold water 3 Cup (48 tbs)
  Boneless skinless salmon fillets 12 Ounce, cut into 1/2- inch pieces to make 2 cups (Fresh / Canned)
  Snipped fresh dill/2 teaspoons dried dill weed 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  2% milk 2 Cup (32 tbs)
  Fresh lemon juice 2 Teaspoon
Directions

1. ln a large, heavy saucepan, heat the oil over moderately high heat. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the potatoes, tomatoes, bouillon cube, and water and bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 15 minutes or until the potatoes are tender.
2. Stir in the salmon, dill, salt, and pepper. Simmer, uncovered, for 3 minutes or just until the salmon is opaque. Stir in the milk and simmer 2 minutes longer or until heated through. Remove from the heat and stir in the lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Salmon
Cook Time: 
35 Minutes
Servings: 
8

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