Debbies Salmon Chowder

Chef JayFunkadelic's Note:

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.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 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.