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Home Easy Stovetop Homemade Frosting

Salmon Chowder With Dill Recipe

Ingredients

How to make it

  • 1. Remove and discard any bones from the salmon and cut it into 1" cubes; set aside. (Fresh is infinitely better than fillets that have been frozen, but in a pinch you can even use *canned salmon!)
  • 2. In a large saucepan, combine the stock/broth, dry dill weed and garlic powder. Cover and bring to a boil. Stir in the potatoes, peas and leeks. Return to a boil, then turn down the heat. Cover and simmer about 10 minutes until the potatoes are almost tender.
  • 3. Stir in the salmon. Cover and simmer 3-4 minutes more, until the fish flakes easily when tested with a fork.
  • 4. While the salmon is simmering, stir together the cream cheese, milk and flour in a small bowl. Dip about ½ cup of the hot soup into the cream cheese mixture and stir to remove any lumps. Stir the tempered mixture back into the soup in the saucepan. Bring back to a boil while stirring constantly, then remove from the heat.
  • 5. Sprinkle with cracked black pepper and salt to taste and drizzle with fresh lemon juice (sample to adjust). Add the fresh dill and put the pot back on the heat to simmer for one minute more.
  • * If you are using canned salmon, add it just before the salt, pepper and fresh dill. Before adding it, drain it well and remove the skin. Flake the flesh and crush the bones (they are soft enough to eat and contribute valuable calcium). Then add the salmon at the very end and cook for one minute to heat through.

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The Cook

AuntM Toronto, Canada

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