Friday, November 19, 2010

Salmon & Corn Chowder

You can't leave M.'s aunt and uncle's home without something in your hands. Last Friday night we stopped in to visit and left with a handful of vintage ladies' handkerchiefs, a sales flyer for a local store, a deer sausage patty for each of us, a box of popsicles for the boys and a recipe for Salmon & Corn Chowder!

I made the soup recipe this week. Though no one else in the house was jumping for joy over it, I found it very, very good. Let me warn you that it is rich - as the cream in the recipe will testify. You could probably substitute all milk for the cream -though, of course, it would change the consistency and richness somewhat.

Salmon & Corn Chowder

2 medium potatoes, peeled and cubed
1 large onion, chopped
1 C. celery, chopped
1 - 14.5 oz. can of chicken broth
1 1/4 tsp. salt
2 C. light cream
1 C. milk
1/4 C. butter
2 tabl. flour
1 - 16.5 oz. can of cream-style corn
1 - 16 oz. can of salmon, drained, boned and flaked (I didn't take out the tiny round bones as M. likes the crunchiness of them.)

Cook covered the first 5 ingredients about 10 minutes until veggies are tender. Stir in cream, milk and butter. Combine flour and corn, stir soup. Heat but do not boil, until slightly thickened. Gently stir in salmon and heat through. Makes about 2 qts.

1 comment:

Gail said...

Julie gave us, M's parents, a sample and we found it extremely good. I could as well (calorie wise) do without the extra cream. I think it would be just as tasty.