Saturday, November 19, 2011

Salmon Chowder

Even the South is cooling off, thank God! Soups are my winter favorite along with roasted vegetables, lots of them.

A friend gave me the ingredient list without measurements. I'm giving you the recipe like my grandmother would have. Adjust it to fit your needs. What I made would fill six to eight cereal bowls.

Salmon Chowder

Dice 2 carrots,
2 stalks of celery,
1 onion
Saute in a small amount of EVOO

Add 1 c. white wine
1 box chicken broth I used 32 oz. low-sodium
the juice off 1 can Blue Seal label Salmon
(I picked out the loose skin and bones)
Simmer until vegetables are about half cooked

Add 1 can evaporated milk or cream (I prefer whipping cream)
1 chopped potato
Fresh or frozen sweet corn, as much as you like
Spice with thyme, bay leaf and dill
Simmer until vegetables are cooked, but not mushy

Crumble salmon in
Salt an pepper

Enjoy! We did.

2011 Red Convertible Travel Series

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