Made with frozen salmon filets for convenience. However, you would never know it! This is a delicious soup with great creamy flavor. It has been one of our favorites for winter, and hope it will become yours, too! Bring out the crusty bread and some of my Blue Ribbon Butter, and Enjoy!
Photo is my own, recipe by trappers creek.
strips of uncooked bacon, cut into one inch pieces.
stalks of celery minced
carrots, finely chopped
green onions, finely chopped
of a bunch fresh parsley, chopped fine
1 1/2 Tbsp
chopped dill weed
red potatoes, diced
milk (some cream may be added for richer taste)
15 oz can of corn, drained
king salmon filets, diced 1/2 inch pieces.
wedges of lemon
How To Make bonnie's king salmon chowder
Cook's Tip: You may use a couple of cups of heavy cream to replace 2 cups of the milk called for in the recipe if you would like a creamier taste.
Saute bacon in a large soup pot until done, but not hard. Remove bacon and set aside. Add and saute onions, celery, carrots, parsley and green onions, then add pepper, dill, chicken stock and potatoes. Simmer until tender. 30 to 40 minutes.
In a small saucepan, melt the butter until bubbly, add the flour, cook 1 to 2 minutes, Stir into the soup and simmer 5 minutes.
Slowly add the milk, stirring constantly. Cook over medium heat until slightly thickened. Add cooked bacon, corn and salmon. Cook, stirring at a gentle boil until salmon is done, about 15 minutes. Ladle into bowls with lemon wedges to squeeze if desired. Bring out the crusty bread and butter. Serves 8. Enjoy!
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