Recipes by Cecilia Nibeck

salmon chowder recipeSalmon Corn Chowder

1/4 cup butter or margarine
1 large onion, chopped
1 cup celery, diced
1 clove garlic, minced
2 tablespoons all-purpose flour
3-1/2 cups chicken broth
2 cups half and half
1 can (17 oz) cream style corn
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper
1 can (15-1/2 oz) salmon, drained and flaked
Parsley, chopped for garnish (optional)

Melt butter in large heavy saucepan over medium heat. Add onion, celery and garlic; cook 4 to 5 minutes until onion is translucent. Stir in flour until blended. Gradually stir in 1 cup broth. Stir until boiling and thickened. Stir in remaining broth, the half and half, corn, salt and pepper. Simmer uncovered 15 minutes, but do not boil. Remove fro heat; add salmon. Garnish each serving with parsley.

Makes 8 cups.

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