Alaskan Salmon Chowder
Ready In: 50 mins
Serves: 6-8
Ingredients
- 4 tablespoons butter
- 1 cup onion, diced
- 1 leek, white part and some of the green, chopped
- 1⁄2 cup celery, diced
- 2 cups yukon gold potatoes, unpeeled, diced
- 1 bunch asparagus, tough ends snapped off, sliced in 1/2 inch pieces
- 2 teaspoons dried thyme
- 1 teaspoon dried dill weed
- 2 tablespoons dried parsley
- 14 ounces diced tomatoes
- 3 cups milk
- 1 -2 lb salmon, cooked, skinned and carefully boned
- 1⁄2 cup half-and-half (optional)
- 1⁄2 cup dried potato flakes (optional)
- salt and pepper
- 1 teaspoon smoked sweet paprika
Directions
- Melt the butter in a large heavy soup pot and saute the onion, leek and celery but do not brown.
- Add the potatoes, dried thyme, dill weed and parsley, and enough water to cover. Simmer ten minutes.
- Add the asparagus pieces and tomatoes and simmer five minutes more.
- Add the milk, salmon and seasonings and heat to just below boiling.
- If you would like a thicker chowder, you can whisk in the dried potato flakes.
- Some half and half added at the end makes it richer.
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