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Fresh Salmon Chowder

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    Source: southernfood.about.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B6, B9, B12, H, C, D, P
    MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 tablespoons butter

    2. 1/2 cup diced celery

    3. 1/2 cup diced carrot

    4. 1/4 cup finely chopped onion

    5. 2 tablespoons all-purpose flour

    6. 1 2/3 cups chicken broth

    7. 2 cups diced potatoes

    8. 12 to 16 ounces diced fresh salmon or canned flaked salmon

    9. 1 cup frozen peas, thawed

    10. 2 cups half-and-half or whole milk

    11. 2 cups shredded Cheddar cheese

    12. 1 tablespoon fresh chopped parsley

    13. salt and pepper, to taste

    Instructions Jump to Ingredients ↑

    1. Heat butter over medium-low heat. Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender. Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.

    2. Add the salmon and peas; cook, stirring, for 2 minutes. Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble. Taste and add salt and pepper.

    3. Makes about 8 cups.

    4. More Recipes Hearty Cheese and Salmon Chowder Quick Salmon Corn Chowder Easy Salmon and Corn Chowder Salmon Bisque

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