Salmon corn chowder

Submitted by: Mark Krebs
warm rich soup, easy. Note we allow fish in our "vegetarian" recipes: sorry! (or, you can leave it out.) A favorite, and a hit at West Fork open house.

Serves: 8
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: soup ·

Ingredients

1lb salmon, baked
3 golden potatoes, diced
1 large bag frozen corn (1 lb?)
3C whole milk
1 onion diced (optional)
parsley, salt, pepper, paprika, thyme (sage?)
1/3 stick butter (optional)
1/2 beer
pint half & half
handful (1/4C?) shredded cheddar

Method

bring potatoes to boil in milk, add spices.
meanwhile, bake the salmon, about 20 min at 400 till barely done.
once potatoes are boiling, add the corn.
When the boil recovers, add onions, beer, cheese.
When potatoes are about done, add salmon, broken up into small pieces.
Half & half is last.

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