Grilled Salmon Chowder

“New from the Kitchen”
Recipe of the Month – May 2014

Salmon chowder
Soups: Grilled Salmon Chowder

We served a grilled salmon as part of a reception recently and had some left over. I was looking for a different preparation so it would be a quick supper at the end of a long day and found an easy chowder recipe that I adapted. With a salad and some crusty bread it makes a great dinner.

Ingredients 

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
2 cups diced potatoes
1 teaspoon chopped garlic
2 carrots, diced (optional)
2 cups chicken broth
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/2 teaspoons dried dill weed
16 ounces fresh grilled salmon
12 ounces evaporated milk
1 15 ounce can creamed corn
1/2 pound chedder cheese

Instructions 
Melt butter in large pot over medium heat. Saute the onion, celery and garlic powder until onions are tender. Stir in potatoes, caroots, broth, salt, pepper and dill. Bring to a boil and reduce heat. Cove and simmer for 20 minutes. Stir in milk, corn and cheese and cook until heated through.