Northwest Salmon Chowder

Name: Northwest Salmon Chowder
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter; 397 grams can cream-style corn; 128 grams shredded carrots; 75 grams each chopped celery, onion and green pepper; 397 grams can chicken broth; 0 teaspoons dill weed; 1 garlic clove, minced; 484 milliliters half-and-half cream; 1 teaspoons pepper; 210 milliliters uncooked diced peeled potatoes; 238 grams fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skinless; 2 teaspoons salt

If you have about 1 hour and 10 minutes to spend in the kitchen, Northwest Salmon Chowder might be an amazing gluten free recipe to try. For $1.79 per serving, you get a main course that serves 8. One portion of this dish contains about 22g of protein, 17g of fat, and a total of 316 calories. Head to the store and pick up butter, dill weed, carrots, and a few other things to make it today. If you like this recipe, you might also like recipes such as Salmon Butternut Squash Corn Chowder, Cajun Shrimp Chowder, and Chicken Enchilada Chowder.

Instructions

In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender.

Ingredients you will need

Green Pepper

Vegetable

Butter

Celery

Garlic

Onion

Equipment you will use

Sauce Pan

Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.

Ingredients you will need

Potato

Carrot

Pepper

Broth

Dill

Salt

Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.

Ingredients you will need

Vegetable

Salmon