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.


One Response

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

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