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Salmon Chowder
3
tablespoons butter
3
1
1
2
2
2
1
1
1
2
1
/4 cup chopped onion
/2 cup chopped celery
teaspoon garlic powder
cups diced potatoes
carrots, diced
cups chicken broth
teaspoon salt
teaspoon ground black pepper
teaspoon dried dill weed
(16 ounce) cans salmon
(12 fluid ounce) can
evaporated milk
1
1
(15 ounce) can creamed corn
/2 pound Cheddar cheese, shredded
1
Melt butter in a large pot over medium heat. Saute
onion, celery, and garlic powder until onions are tender.
Stir in potatoes, carrots, broth, salt, pepper, and dill.
Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
Stir in salmon, evaporated milk, corn, and cheese. Cook
until heated through.
2
Salmon Chowder
15
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