Anniversary Chowder
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
SERVINGS
|
2
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
20 min. |
COOK
|
10 min.
|
TOTAL
|
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 can (6 ounces) boneless skinless salmon, drained and flaked
- 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.