Dill Salmon Chowder Recipe
Ingredients
| Salmon | 1 Can (10oz) | |
| Butter | 1 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Potatoes | 1 1/2 Cup (16 tbs), peeled | |
| Carrots | 1 Cup (16 tbs), peeled | |
| Chicken or fish stock | 1 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Chopped parsley | 2 Tablespoon, dried | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1. Drain salmon, reserving liquid. Discard any skin; flake salmon and mash bones with fork. Set aside.
2. In a medium saucepan, melt butter over medium heat. Add onion, potatoes and carrots; cook, stirring often, for 5 minutes or until softened. Add stock and reserved salmon liquid; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
3. In a bowl, blend flour with 1/3 cup (75 mL) of the milk to make a smooth paste; stir in remaining milk. Stir into soup; bring to a boil, stirring often, until slightly thickened. Stir in salmon and dill; cook for 1 to 2 minutes or until piping hot. Season with salt and pepper to taste.
2. In a medium saucepan, melt butter over medium heat. Add onion, potatoes and carrots; cook, stirring often, for 5 minutes or until softened. Add stock and reserved salmon liquid; bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
3. In a bowl, blend flour with 1/3 cup (75 mL) of the milk to make a smooth paste; stir in remaining milk. Stir into soup; bring to a boil, stirring often, until slightly thickened. Stir in salmon and dill; cook for 1 to 2 minutes or until piping hot. Season with salt and pepper to taste.
Chef
