from Eat, Run, and Live Healthy
Author Karen W. Olson shares her family’s favourite salmon chowder recipe:
Ingredients
1 tbsp olive oil
1 tablespoon butter
1 diced onion
2 boxes chicken broth
3 cups small diced potatoes (or if in hurry add bag of frozen hash browns)
1 can corn or 1 cup frozen corn
1/2 cup dried salmon (chopped) or 1 can smoked sockeye salmon (not drained) or 1 cup chopped raw salmon
1 tsp of dill weed
1/2 cup heavy cream
2 -3 tablespoons cornstarch mixed with water
Various toppings: chopped green onion, grated cheese, chopped crispy bacon
Directions
In soup pot, melt oil & butter on medium heat; add chopped onion & lightly fry till soft. Add broth & potatoes (add dried salmon here); gentle boil until potatoes are soft & dried salmon for 10 minutes (if using canned or fresh salmon add when potatoes are done). Stir gently until salmon is mixed in.
Add dill weed; turn heat to low & stir in cornstarch mixture a little at a time until desired thickness; add cream at end & stir; do not boil.
Top with desired garnishes. Serve with fresh bannock or dinner buns.
Nada’s Tips & Tricks: My family loves chowder and for added fun, I serve it in hollowed out bread bowls.
Contents and images used with permission by author Karen W. Olson. https://www.theytus.com/Books/E/Eat-Run-and-Live-Healthy
