Salmon Chowder

A creamy and chunky salmon chowder hearty enough for a meal. Delightful in some bread (or just plain) bowls!

Have you ever had one of those nights where you just want soup for a meal? Or maybe soup's all you've got time for. If so, you've got to try this chunky salmon chowder! It really eats like a meal - even James, who's an almost bottomless pit, got full off this soup. I certainly didn't mind. Afterall, the soup took a mere 30 minutes to make and has plenty of hidden vegetables. The soup makes them harder to find, and they add a nice flavor, especially with the mirepoix. You could even serve up this chunky chowder in a bread bowl if you're feeling fancy. :)

What's your favorite kind of chowder?

Salmon Chowder

by CJ Huang

A creamy and chunky salmon chowder hearty enough for a meal. Delightful in some bread (or just plain) bowls!

Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1 tablespoon		butter
			3	carrots, cut into coins
			3 stalks	celery, cut into slices
		1 cup		cheddar cheese, shredded
		1/2 teaspoon		dill
		2 tablespoons		flour
		2 cups		milk	I used whole.
			1	onion, diced
		1 teaspoon		parsley
		1 teaspoon		black pepper
			2	large potatoes, diced
	1 pound			salmon
				water or stock
		2 cups		mixed vegetables, diced	I used carrots, green beans, peas, corn, and lima beans.

Methods:

1. Gather all materials.
2. Melt butter in large pot.
3. Add carrots, celery, and onion, then cook until fragrant.
4. Sprinkle on flour, and cook until flour golden.
5. Add stock and potatoes, and cook until potatoes almost tender (about 10 minutes).
6. Add in remaining materials, simmering until salmon cooked through and chowder thickens to desired thickness.