Salmon Chowder - | WBTV Charlotte

Salmon Chowder

Presented by Chef James Bazzelle, Mert's



1/2 cup each chopped celery, onion

1 garlic clove, minced

3 tablespoons butter

1 can (14-1/2 ounces) chicken broth

1 cup uncooked diced peeled potatoes

1 cup shredded carrots

1-1/2 teaspoons salt

1/2 teaspoon pepper

2 cups half-and-half cream

2 cups fully cooked salmon chunks

 a large saucepan, saute celery, onion, garlic in butter until the vegetables are tender. Add broth, potatoes, salt, Bay leaf  bring to a boil.

Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender until heated through. Yield: 8 servings (2 quarts).

Powered by Frankly