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Northwest Salmon Chowder

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1/2 cup each chopped celery, onion and green pepper
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup uncooked diced peeled potatoes
  • 1 cup shredded carrots
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 to 3/4 teaspoon dill weed
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 cups half-and-half cream
  • 1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
  • Optional: crumbled cooked bacon, chives and cracked black pepper

Directions

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
  • Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts
1 cup: 274 calories, 15g fat (8g saturated fat), 84mg cholesterol, 1095mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g protein.

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