Warm Up with Salmon Corn Chowder

Ingredients:

3 tbsp. butter
3/4 c. chopped onion
1/2 c. chopped celery
1 tsp. garlic powder
2 c. diced potatoes
2 c. chicken broth
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. fresh dill
2 (16 oz.) cans pink salmon
1 (12 fluid oz.) can evaporated milk
1 (15 oz.) can creamed corn
Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Add potatoes, broth, salt, and pepper. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in salmon, evaporated milk, and corn. Cook until heated through. Top with fresh dill. I think this will make about 6 – 8 servings.

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.



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