Difference between revisions of "Directory:KJ Kitchens/Salmon Chowder"
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* 1/2 cup chopped [[Recipe Ingredient:=celery]] | * 1/2 cup chopped [[Recipe Ingredient:=celery]] | ||
* 1 teaspoon [[Recipe Ingredient:=garlic powder]] | * 1 teaspoon [[Recipe Ingredient:=garlic powder]] | ||
| − | * 2 cups diced [[Recipe Ingredient:=potatoes]] | + | * 2 cups diced [[Recipe Ingredient:=potatoes|[[potato|potatoes]]]] |
* 2 [[Recipe Ingredient:=carrots]], diced | * 2 [[Recipe Ingredient:=carrots]], diced | ||
* 2 cups [[Recipe Ingredient:=chicken broth]] | * 2 cups [[Recipe Ingredient:=chicken broth]] | ||
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* 1 (12 fluid ounce) can [[Recipe Ingredient:=evaporated milk]] | * 1 (12 fluid ounce) can [[Recipe Ingredient:=evaporated milk]] | ||
* 1 (15 ounce) can [[Recipe Ingredient:=creamed corn]] | * 1 (15 ounce) can [[Recipe Ingredient:=creamed corn]] | ||
| − | * 1/2 pound [[Recipe Ingredient:=cheddar cheese]], shredded | + | * 1/2 pound [[Recipe Ingredient:=cheddar cheese]], shredded |
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=== Directions: === | === Directions: === | ||
1. Melt butter in a large pot over medium heat. Saute | 1. Melt butter in a large pot over medium heat. Saute | ||
Revision as of 21:41, 25 January 2007
Salmon Chowder
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Ingredients:
- 3 tablespoons butter
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon garlic powder
- 2 cups diced [[Recipe Ingredient:=potatoes|potatoes]]
- 2 carrots, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 2 (16 ounce) cans salmon
- 1 (12 fluid ounce) can evaporated milk
- 1 (15 ounce) can creamed corn
- 1/2 pound cheddar cheese, shredded
Directions:
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
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KJ Kitchens
