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SalmonBuckwheat Chowder

Natural.Foodie's picture
This Salmon Buckwheat Chowder is an amazing appetizer ! Try this Salmon Buckwheat Chowder for your weekend dinner and tell me if you've liked it !
Ingredients
  Buckwheat 1⁄3 Cup (5.33 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 3 Tablespoon
  Cauliflower 2 Cup (32 tbs)
  Potato 1 Cup (16 tbs), peeled, diced
  Water 1 Cup (16 tbs)
  Canned salmon 15 1⁄2 Ounce
  Whole wheat flour 3 Tablespoon
  Milk 3 Cup (48 tbs)
  Frozen peas 10 Ounce
  Dill weed 3⁄4 Teaspoon
  Shredded cheese 1 Cup (16 tbs) (Sharp Shredded Cheese)
  Salt To Taste
  Pepper To Taste
Directions

In a medium saucepan, simmer the buckwheat in the 2/3 cup water until tender, 30 to 40 minutes.
Set aside.
In a large kettle, saute the onion and celery in the butter or margarine.
Add caulifiowerets and diced potatoes.
Simmer in just enough water to cover vegetables.
Remove skin and bones from the salmon, break into chunks, and add to the vegetables.
Mix the flour with a few tablespoons of the milk.
Add to the vegetables.
Add the buckwheat, remaining milk, peas, and dill weed.
Salt and pepper to taste.
Heat thoroughly.
Add shredded cheese, and stir until cheese melts.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Servings: 
8

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Average: 4.4 (19 votes)