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Salmon Chowder

3 T butter or olive oil
1.5 c. chopped onion
1/2 c. chopped celery
2 T. garlic
1/2 lb thick sliced bacon, cubed (have used bacon bits in a pinch)

2 pounds red potatoes, diced
3 c. carrots, diced
50 oz chicken broth
1 lb salmon, cut into 1 inch cubes (or 32 oz canned salmon salmon)

1 t. salt
1 t. ground black pepper
1 t. dill weed
1 t. tarragon
1 t. thyme
1/2 t. paprika

30 oz creamed corn
2 cups milk
1 cup half-and-half cream
1/2 lb cheddar cheese, shredded

Melt butter in a large pot over medium heat. Saute onion, celery and garlic until onions are tender.

Stir in potatoes, carrots, broth, salt, pepper, spices and salmon. Bring to a boil and reduce heat. Cover and simmer 20 minutes.

Stir in milk, cream, corn and cheese. Cook until heated through.

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One Response

  1. Yum!
    That’s much more elaborate than my recipes.
    Gods but I hate the dairy allergy.

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