Northwest Salmon Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter and sauté onions, celery, and garlic until they are softened.
• STEP 2.Add diced potatoes, corn, and chicken broth. Bring to a boil and simmer until the potatoes are tender.
• STEP 3.In a separate pan, cook the salmon fillets until they are flaky and cooked through.
• STEP 4.Remove the salmon from the pan and flake it into bite-sized pieces.
• STEP 5.Add the flaked salmon, cream, and dill to the pot. Stir well and simmer for a few more minutes.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve hot with crusty bread or oyster crackers.

Cooking Tips

• You can use fresh or frozen salmon fillets for this recipe.
• To add extra flavor, you can use seafood or vegetable broth instead of chicken broth.
• Garnish the chowder with fresh dill or parsley for a pop of color and freshness.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.