Aunt Beth's Salmon Chowder

18 years ago - #soups#salmon

Aunt Beth got this recipe from a restaturant in Alaska when her and her husband, Charlie, went for an Alaskan cruise. She made it for an Everett family gathering and it's hearty enough to serve as the main course.

2 cups diced and peeled potatoes
1½ cup mixed vegetables
1 large onion, chopped
1 stalk celery
2 cloves garlic
¼ teaspoon celery seed
2 cups water (or clam juice)
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
2 cups milk
2 cups cubed cooked salmon

In a dutch oven or similar soup pot, combine the potatoes, vegetables, opion, celery seed and water. Bring to a boil. Reduce the heat and let simmer covered for 20 minutes or until the vegetables are tender.

In a medium-sized saucepan, melt the butter. Stir in the flour, salt and pepper and stir until smooth. Gradually add the milk. Bring to a boil, stirring constantly. Cook and stir for 2 additional minutes or until the mixture is thickened.

Add the salmon and the milky mixture to the veggie soup base. Heat thoroughly. Serve warm.

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Lately, I've been getting my recipes from <a href="http://www.food52.com" target="_blank">food52</a>. I made this for a dinner party the other night and really loved it. While it was good the day I cooked it, it was fantastic two days later as leftovers.