About
Why should New England get all the chowder (chowda?) credit? Northwest Chowder can easily stand up to the best the Northeast has to offer! Creamy, savory, buttery, and with plenty of succulent and tender salmon, Northwest Chowder is comforting and delicious! Top it with bacon and fragrant chives and you have the best soup you could hope to eat on any coast!
Ingredients
- For the chowder:
- 3 tablespoons butter
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1 clove garlic, minced
- 1 (14.5-ounce) can chicken broth
- 1 cup potatoes, diced and peeled
- 1 cup carrots, shredded
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dill weed
- 1 (14.75-ounce) can creamed corn
- 2 cups half-and-half
- 2 cups salmon chunks, boneless and skinless, canned or fresh, fully cooked if fresh
- Optional, for topping:
- bacon, to taste, cooked and crumbled
- chives, to taste, minced
- cracked black pepper, to taste
Directions
Step 1 -In a large saucepan over medium heat, melt the butter.
Step 2 -Add the celery, the onions, and the green peppers to the melted butter and cook, while stirring, until tender, about 5 minutes.
Step 3 -Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 1 minute.
Step 4 -Add the broth, the potatoes, the carrots, the salt, 1/2 teaspoon of the black pepper, and the dill to the vegetable mixture and stir to combine into a soup mixture.
Step 5 -Bring the soup mixture to a boil.
Step 6 -Reduce the heat to low and cover the saucepan.
Step 7 -Simmer the soup mixture until the potatoes and the carrots are fully tender, about 40 minutes.
Step 8 -Add the corn, the half-and-half, and the salmon to the soup mixture and stir to combine.
Step 9 -Simmer the soup mixture until it is heated through, about 15 minutes.
Step 10 -Serve topped with the bacon, the chives, and the extra black pepper.
