Minoo shared this Salmon and Potato Chowder recipe in the Gilmore Park Church Community Kitchen. She also shared the following soup tips.
- homemade stock can be freeze in small batches for convenient use later
- look for low sodium stock if you are on a low salt diet
- use vegetable spray on non-stick pan to saute vegetable with minimum fat
- always simmer soup covered, on a medium-low heat, stirring occasionally to prevent evaporation
- when pureeing soup, process in small batches to achieve even smooth texture
- if soup appears too thick after reheating, add more stock.
- for more fiber, use unpeeled vegetables, just scrub the skin to clean them
- leftover vegetables are ideals for making soups
- to ensure vegetables such as broccoli, asparagus or zucchini to retain good color, add them during the last 5 minutes of cooking
- chop hard vegetables like carrot finely so that they take lesser time to become tender
- when a recipe calls for canned crushed tomatoes, you can use whole canned tomatoes and pureed in a food processor with the juice, or use fresh pureed tomatoes
- for a tasty and sophisticated garnish, add a dollop of light sour cream or yogurt to each bowl of soup
- most soups can be frozen for up to 2 months; reheat gently
This Salmon and Potato Chowder is sweet, creamy and cheesy. The sweetness comes from the onion, carrot and creamed corn. A great soup for brunch and lazy days.
Ingredients
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon garlic powder or 2 teaspoons chopped garlic
- 2 cups diced potatoes
- 2 carrots, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 2 cans salmon
- 1 (12 fl oz) can evaporated milk
- 1 (15oz) can creamed corn
- 1/2 pound Cheddar cheese, shredded
Instructions
Thank you for sharing this rich and wonderful looking salmon chowder! Also, I just gave you an award, so please pick it up!
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