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#1 Salmon Chowder
INGREDIENTS
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 medium garlic clove, minced
3 tablespoons butter
One 14.5-ounce can low sodium chicken broth
1 cup uncooked peeled and diced potatoes
1 cup shredded carrots
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh dill (+ more for garnish)
One 14.75-ounce can cream-style corn
2 cups half and half cream
1 3/4 to 2 cups fully cooked salmon chunks
INSTRUCTIONS
In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the broth, potatoes, carrots, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender.
Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.