salmon potato soup - dee dee's
If you like oyster stew and clam chowder, I believe you will enjoy this soup. This excellent soup is good anytime, however, especially satifying in the cooler weather. Or if I have scratchy throat, this soup always makes me feel better. Hope you enjoy! My photo's
prep time
5 Min
cook time
20 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 can alaskan pink salmon, reserve juice
- 2 - med to large potatoes, peeled and diced
- 2 - carrots, peeled and cubed
- 1 - stalk of celery, chopped
- 1/2 medium onion, chopped
- 1 clove garlic, chopped fine
- 1/2 to 1 cups heavy cream or evaporated milk
- 1/2 stick butter
- - salt to taste
- - cajun seasoning to taste
- - everglade seasoning to taste, optional (this is an added ingredient since first making this dish and i highly recommend)
- - red pepper to taste
How To Make salmon potato soup - dee dee's
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Step 1Cover potatoes,carrots, onion and garlic with enough water to boil vegetables. Cook over medium heat until they boil. Turn heat down and continue cooking until vegetable just begin to get tender. You don't want to over cook.
-
Step 2Add the reserved juice from your salmon, and the salmon. Remember to remove skin and bones and try to leave the salmon a little chunkey. Add milk, butter and seasoning and cook about 5 minutes longer.
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Step 3Serve with crusty bread or crackers. Enjoy! I served this with Bill Wentz's https://www.justapinch.com/recipe/bill-wentz/jalapeno-cheddar-rise-again/quick-easy-savory-bread?k=Jalapeno+%26+cheddar&p=2&o=r. Awesome bread!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Chowders
Category:
Fish Soups
Category:
Cream Soups
Keyword:
#milk
Keyword:
#Carrots
Keyword:
#CannedSalmon
Ingredient:
Seafood
Culture:
American
Method:
Stove Top
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