Anniversary Chowder Recipe
Anniversary Chowder Recipe photo by Taste of Home

Anniversary Chowder Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Anniversary Chowder in Reminisce May/June 2000, p49

Nutritional 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Anniversary Chowder

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 4, 2014

"I made this for my mom and me and it was just OK. Nothing to make again."

MY REVIEW
Reviewed Feb. 16, 2013

"I had high hopes for this recipe because it looked fantastic.... I tried to saute the veggies, but it took a really long time (I ended up simmering them in white wine). Next time, I'm boiling the potatoes first (they took forever to soften) and sauteing the onions on their own. We also used 3 cups half and half and 1 cup 2%, which made it a bit less rich. I'm also going to add some dill, which I think will really round out the flavor. Thank you for the recipe! **Update** It's way better on the second day!"

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