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Anniversary Chowder Recipe

Anniversary Chowder Recipe

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. YIELD: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

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.

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.

Reviews for Anniversary Chowder

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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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