Soups, stews and more soups. That’s what’s been going on around here. You’d think it would become boring and redundant, but with so many possible combinations, that’s not happening.
This Salmon Chowder is a family recipe. John’s mom and grandmother passed it on to me many years ago and it’s been in our regular meal rotation ever since. It’s a lovely year-round kind of soup. A soup filled with loads of veggies – celery, zucchini, carrots, potatoes, green peppers and onions. Everett hates green peppers and onions, while Garrett is not a fan of celery, onions or zucchini. However, when all this is mixed together with salmon, chicken stock and evaporated milk, both boys will gladly clean out their bowls and ask for seconds. No picking out pieces of unwanted veggies. It’s a wonderful thing.
| Salmon Chowder |
Print
|
- 1 – 14.75 oz. can pink salmon (bones and skin removed, meat flaked, liquid reserved)
- 2 T butter
- 1 stalk celery, chopped
- 1 medium yellow onion, diced
- ½ c green pepper, diced
- 2 cloves garlic, minced
- 1½ c carrots, diced
- 1½ c potatoes, diced
- 2 c chicken stock
- 1 t salt
- ¾ t ground black pepper
- ½ t dried dill weed
- 1 c zucchini, diced
- 1 – 15 oz can creamed corn
- 1 – 13 oz. can evaporated milk
- Melt butter in a large stock pot over medium high heat. Add the onion, celery, green pepper and garlic. Saute until onions are translucent, about 6 minutes.
- Add the potatoes, carrots, stock, dill, salt and pepper. Bring to a boil. Reduce heat to simmer, cover and continue cooking until potatoes and carrots are tender. Approximately 15 to 20 minutes.
- Add the zucchini, cook an additional 5 minutes.
- Add salmon, reserved liquid, evaporated milk and corn. Cook until heated through.
- Serve hot with crackers or warm, crusty bread.
I love a good chowder especially one that sneaks in a bunch of veggies to offset the often heavy cream used in the broth. Using the evaporated milk makes everything even better.