Recipe by Izzy Knight
My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble @_@); this soup tastes better with time.
Top Review by kestrel
I found this took much longer than 10 minutes to prep. My DH liked this Chowder but I didn't care for it that much. I guess I just prefer a different style. I prefer a light broth type instead of a thick stew. I did make some changes. I used fresh salmon instead of canned, which I think was nicer. And I used salmon broth that I had made, instead of chicken broth which I also liked. It gave the chowder a nice salmon taste. I did like using the fresh corn that was suggested in the recipe. That was a nice touch. And I think I'll use that idea again when I make a different version of Salmon Soup. Just not a chowder next time.
- 1 tablespoon butter
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery
- 1⁄4 cup chopped green bell pepper
- 1 clove garlic, finely minced
- 3 cups diced potatoes (diced)
- 1 cup diced carrot
- 1 cup chicken broth
- 1 cup water
- 1⁄2 teaspoon dill seed
- 1 cup diced zucchini
- 1 can salmon, drained
- 1 1⁄2 cups milk
- 1 can cream-style corn (fresh is even better)
- salt & pepper
- chopped fresh parsley
- 2 tablespoons butter
Directions See How It's Made
- In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
- Stir in potatoes, carrots, broth, water and dill.
- Bring to boil.
- Reduce heat, cover and simmer for 20 minutes.
- Add zucchini and cook for another 5 minutes.
- Stir in salmon, milk and corn; season to taste with salt and pepper.
- Cook over low heat for 5 to 10 minutes.
- Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).