Top o' the mornin' to ya!
Here is an easy Irish recipe for you to enjoy at your Irish feast on this jolly green day.
Salmon Chowder
3 Tbsp Butter
1 cup chopped onion
1 cup chopped celery
6 garlic cloves, minced
6 garlic cloves, minced
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 tsp salt
1 tsp pepper
1 tsp dill weed, fresh (can substitute dried)
3 fresh salmon fillets (I thawed the frozen fillets from costco)
12 oz can low-fat evaporated milk
15 oz can creamed corn
1.5-2 cups shredded cheddar cheese
1 Tbsp cornstarch (dissolved in some water)
All of these portions are "approximates". Go ahead and throw in more of whatever you like or make substitutions.
You can prepare all the ingredients ahead of time and just throw them in at the right time and have this done in about 25 minutes.
Melt butter in large stockpot over medium heat. Saute the onion, celery and garlic until onions are tender and translucent (about 5 min). Stir in the potatoes, carrots, broth, salt, pepper and dill. Drop in the whole fresh salmon fillets. They will break up as they cook and you stir. Bring to a boil, reduce the heat to low-med, cover and simmer for 20 minutes. Add the evaporated milk, corn and cheese and cook until thoroughly heated. Enjoy with french bread for dipping or make some fries to go along with it. Yum!
{Adapted from Salmon Chowder recipe by Allrecipes: Kenulia}
2 comments:
This salmon chowder reminded me of a fantastic seafood based chowder that I used to eat when I traveled to South America frequently. It was very delicious and nutritious. I cooked up some extra salmon filets today thinking that they might work to make my own salmon chowder but after reading the recipe I will need to buy some fresh salmon. Hope I can find something to do with the leftovers. JK. We love salmon at our house. Thanks Sara for the good food help.
If you do have already cooked salmon fillets you can just throw them in at the end with the other ingredients. That is how the original recipe actually did it. :)
Post a Comment