"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Puget Sound Salmon Chowder Recipe

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This recipe for Puget Sound Salmon Chowder, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Stunzi
Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 sm onion, diced
2 stalks celery, chopped
1 red bell pepper, diced
1 clove garlic, minced
2 Tbsp butter
2 potatoes, diced
1 carrot, sliced
2 C chicken broth
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill weed
1 zucchini, diced
1 can cream-style corn, undrained
1 can evaporated milk
1 can salmon, drained (or 1 fillet, fully cooked and flaked apart)
Fresh parsley, chopped

Directions:
Directions:
In a large pot, saute onions, celery, red pepper and garlic in butter,

Stir in potatoes, carrots, broth, salt, pepper and dill. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Stir in zucchini, corn, evaporated milk and salmon. Cook over low heat for 10 minutes. Sprinkle with fresh parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
The rainy Seattle weather always makes soup appealing, and the abundance of fresh seafood makes this a tasty choice. Whenever I'm homesick for Alaska I treat myself to some salmon chowder.

 

 

 

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