Debbies Salmon Chowder

Submitted by Chef JayFunkadelic

"I grew up in New England and this doesn't come close to the chowders I've tasted there. This recipe can be used with virtually any seafood you have available. I use salmon because it's my favorite! This dish keeps well and makes for great lunches/dinners."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 russet potatoes
• 3 tablespoons butter
• 1 onion, chopped
• 3 celery ribs, chopped
• 3 garlic cloves, minced
• 1 carrot, chopped
• 4 leaves kale
• 1 -2 lb salmon
• 1 cup water
• 1 cup milk or 1 cup condensed milk
• 1 (15 ounce) can corn
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dill weed

directions

1. 1. Melt butter in a large pot. Toss in onion, celery and garlic and saute until onions are tender. Stir in carrots, water, salt, pepper, and dill weed. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. While that simmers, microwave the two potatoes for 15-20 minutes or until soft. Once soft, dice into bite sized pieces.
2. 2. Stir in milk, corn, and potatoes. Cook until heated through.