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Anniversary Chowder

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

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

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.

Nutrition Facts

1 cup: 592 calories, 39g fat (25g saturated fat), 181mg cholesterol, 963mg sodium, 26g carbohydrate (13g sugars, 3g fiber), 26g protein.

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