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

Melt butter in a large pot over medium heat. Saute onion until soft. Add garlic and saute for another 30 seconds.

Add carrot which takes longer to cook and cook for a minute or two.

Stir in celery and potatoes.

Season with dill.

Add chicken broth and bring to a boil and reduce heat. Cover, and simmer for 20 minutes.

Stir in salmon, breaking them up.

Stir in creamed corn.

Stir in evaporated milk.

Lastly, stir in cheese. Cook until heated through. Season with salt and pepper to taste. Minoo, thank you for sharing such a tasty and nutritious soup.