JT's Salmon Chowder
Servings 4 people
Equipment
- Dutch oven
Ingredients
- 1 tbsp olive oil or butter
- 1/2 medium onion, chopped
- 1/2 - 1 lb salmon, chopped into 1/2 to 1-inch pieces
- 1 cup potatoes, chopped
- 1 cup carrots, chopped
- 4 cups chicken broth, try homemade
- 1/4 cup white wine or sherry
- 1 cup celery, chopped
- 1 1/2 cups evaporated milk
- 1/4 cup parsley, chopped
- 1/4 cup fresh dill, chopped
- salt and black pepper, to taste
Instructions
Sauté
- In the Dutch oven, heat the oil or butter.
- Sauté the onions in the oil or butter until they are translucent.
Cook
- To the onions, add the chicken broth, salmon, carrots, and potatoes.
- Bring to a boil, turn the heat down to medium and let simmer for 10 to 15 minutes.
- Add the wine or sherry and let the soup simmer for 5 minutes.
- Add the evaporated milk and celery to the soup and continue to simmer.
- When the potatoes and carrots are tender when pierced with a fork, stir in parsley and dill. Allow soup to simmer for about 5 minutes.
- Add salt and pepper to taste.
