Pantry-Shelf Salmon Chowder
My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.—Kathryn Awe, International Falls, Minnesota
Reviews
A keeper for a quick, comforting meal. I made this as the recipe specifies except that I used about 10 oz of leftover salmon fillet in place of the canned, upped the milk by about another 1/3 cup, and added some fresh ground pepper. Sprinkled with oyster crackers and more ground pepper after ladeling into the bowl. Adding some diced potato (which I didn't do this time) would be great, especially if put in with the onion to caramelize a bit before adding the rest of the ingredients. I'm a bit of a soup snob and almost always start a pot from bare scratch, but this recipe doesn't suffer from the addition of the canned soup and corn.
Super. I added some potatoes and a little 1/[email protected]/2 to strech it out for more servings.Nice to come across this when it is 30 utside.
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