Salmon chowder
CATEGORIES
INGREDIENTS
  • 2 small red potatoes, cubed
  • 1/2 medium carrot, finely chopped
  • 1/4 cup finely chopped onion
  • 2 tablespoons butter or margarine
  • 2 cups half-and-half cream
  • 1 can (6 ounces) boneless skinless salmon, drained and flaked
  • 1/2 cup fresh or frozen corn
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/8 teaspoon dried thyme
DIRECTIONS
  1. In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through.
RECIPE BACKSTORY
Salmon Chowder