You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. —Pat Waymire, Yellow Springs, Ohio
- 2 cups cauliflowerets
- 1 tablespoon water
- 2 tablespoons butter
- 2 celery ribs, thinly sliced
- 8 green onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 4 cups 2% milk
- 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
- 1 package (9 ounces) frozen peas, thawed
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded cheddar cheese
- In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
- In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
- Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately. Yield: 8 servings.
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22
Reviews for Spring Salmon Chowder
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Reviewed Oct. 30, 2011
"I am shocked at how good this tasted! I loved it and so did my three year old! I would make again!"
Reviewed Jan. 27, 2011
"This is an awesome and easy chowder recipe great for a cold winter day! The fresh herbs really add to its flavor and goodness."