Deliciously creamy salmon chowder. I don't like fish, but I love this soup!
Ingredients
- butter: 3 Tbsp
- onion: 0.75 cup (chopped)
- celery: 0.5 cup (chopped)
- garlic powder: 1 tsp
- chicken broth: 2 cups
- potatoes: 2 cups (diced)
- carrots: 2 piece (diced)
- salt: 1 tsp
- ground black pepper: 1 tsp
- dill weed: 1 tsp (dried)
- salmon: 2 cans (16 ounce cans)
- creamed corn: 1 can (15 ounce can)
- evaporated milk: 1 can (12 fluid ounce can)
- cheddar cheese: 0.5 pound (shredded)
Metric Conversion
Stages of cooking
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Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender. Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
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Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.
