Salmon Chowder Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Yellow onion | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 2 medium-size all- purpose potatoes, peeled and diced (2 cups) | ||
| Crushed tomatoes | 1 Cup (16 tbs), undrained | |
| 1/2 fish bouillon cube or 1 teaspoon fish bouillon granules | ||
| Cold water | 3 Cup (16 tbs) | |
| Salmon fillets | 12 Ounce | |
| 2 tablespoons snipped fresh dill or 2 teaspoons dried dill weed | ||
| 1/4 teaspoon each salt and black pepper | ||
| Milk fat | 2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
Directions
1. ln a large, heavy saucepan, heat the oil over moderately high heat. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the potatoes, tomatoes, bouillon cube, and water and bring to a boil. Lower the heat, cover and simmer, stirring occasionally, for 15 minutes or until the potatoes are tender.
2. Stir in the salmon, dill, salt, and pepper. Simmer, uncovered, for 3 minutes or just until the salmon is opaque. Stir in the milk and simmer 2 minutes longer or until heated through. Remove from the heat and stir in the lemon juice.
2. Stir in the salmon, dill, salt, and pepper. Simmer, uncovered, for 3 minutes or just until the salmon is opaque. Stir in the milk and simmer 2 minutes longer or until heated through. Remove from the heat and stir in the lemon juice.
Chef
