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Anniversary Chowder Recipe

Photo by: Taste of Home

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WE celebrated our 35th wedding anniversary with dinner at a lovely pre-Revolutionary War restaurant in Pennsylvania, where I enjoyed a wonderful salmon chowder. I wanted to duplicate it, so I put this recipe together, using salmon we had purchased in Alaska. It's a thick hearty soup. -Barbara Harrison, Ringoes, New Jersey

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2 Servings
Prep/Total Time: 30 min.

Ingredients

2 small red potatoes, cubed
1/2 medium carrot, finely chopped
1/4 cup finely chopped onion
2 tablespoons butter
2 cups half-and-half cream
1 pouch (6 ounces) boneless skinless pink salmon
1/2 cup fresh or frozen corn
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme

Directions

In a large saucepan, saute the potatoes, carrot and onion in butter until tender. Reduce heat; stir in remaining ingredients. Cook and stir for 10 minutes or until heated through. Yield: 2 servings.

Nutrition Facts: 1 serving (1 cup) equals 592 calories, 39 g fat (25 g saturated fat), 181 mg cholesterol, 963 mg sodium, 26 g carbohydrate, 3 g fiber, 26 g protein.

Anniversary Chowder published in Reminisce May/June 2000, p49

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