Salmon Chowder

Ingredients

  • 1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
  • 
3 tablespoons butter
  • 
3/4 cup chopped onion
  • 
1/2 cup chopped celery
  • 
1 teaspoon garlic powder
  • 
2 cups diced 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

  • Fry the sliced bacon and set aside on paper towel.
  • 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.
  •  Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through. Add bacon pieces.

 

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