Posted By Ingrid Turner on Dec 23, 2013 in Featured, Fish, How To Cook, Main Dishes, Soups, Stews & Chilis | 0 comments

A delicious, rich, celebratory Salmon Chowder is just perfect for serving on cold, Winter evenings.

How to Cook Salmon Chowder:

This recipe is relatively simple & quick to make.

Type: Soup Recipe

Serve with: grated cheddar cheese & parsley
Prep Time: 20 min
Soak Time: overnight
Bake Time:  35 – 40 min
Yields: 4 – 6 people

Ingredients:

• 1 lb (1 can) salmon – broken into chunks
• 3 cups water
• 1 bay leaf
• 3 tbsp butter
• 1 cup carrots – diced
• 1 cup potatoes – diced
• 3/4 cup onion – minced
• 1/4 cup celery – minced
• 1/2 cup frozen peas
• 1 cup heavy cream
• 1 tbsp hot sauce
• 1 tbsp parsley – chopped; plus extra for garnish
• 1/4 tsp cayenne pepper
• 1/4 tsp salt – to taste
• 1/4 tsp pepper – to taste
• cheddar cheese – grated; for garnish

Instructions:

1. Drain liquid from salmon into a sauce pan and set chunked salmon aside.
2. Add bay leaf, salt, & 3 cups water & bring to a boil.
3. Meanwhile, in a sauté pan, add onion & butter, and lightly saute until translucent. Add celery & sauté for another minute.
4. Add mixture into sauce pan holding boiling water.
5. Add into sauce pan, carrots & potatoes, and cook covered until vegetables are almost done.
6. Add salmon, parsley, cayenne pepper, chili sauce & peas. Heat through.
7. Gently stir in heavy cream.
8. Sprinkle more parsley on top for garnish.
9. Remove from the heat & serve with crusty bread & a mixed salad. Grated cheddar cheese can be served in a small bowl for each person to add to their chowder if they so desire.

Salmon Chowder is such a lovely meal that’s heart & incredibly tasty.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

• IngridTurnerToday.com

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I hope you enjoy this Fish Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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