Recipes

Smoked Salmon Chowder

bakerman
See all bakerman Recipes

I found this in a cooking magazine several years ago. Of course I changed it a bit but it is great! My father raves about it.

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• Servings: 6
• 8 ounce smoked salmon
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 garlic clove, finely minced
• 2 tablespoons butter
• 1 cup diced potatoes
• 1 cup diced carrots
• 2 cups chicken broth
• 1/2 teaspoon thyme
• 1/4 teaspoon freshly ground pepper
• 1/2 cup chopped broccoli
• 1 (13-ounce) can evaporated milk
• 1 (10-ounce) package frozen corn kernels, thawed
• Minced parsley

Flake salmon.

Saute onions, celery and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender.

Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

Makes 6 servings.