Autumn is Back With Salmon Chowder

Salmon Chowder

Autumn is upon us and soups are BACK! I posted the recipe for this salmon chowder last fall, but felt like it deserved to repeat appearance. I made this last week and the reviewers told me it was the best yet. Although one of them said that the time we made it after buying the salmon fresh on the coast was better. I believe him, even though it was a LOOOONNNGGGG time ago. So, here's my nod to fall, which, by the way, still feels like fall without spending an enormous amount of time involved with a marching band. Just in case you were wondering, marching friends!



Salmon Chowder

2 Tbsp oil
2 Tbsp butter
1 c. onion, diced (I use a whole, medium onion)
1 c. red pepper, diced (I use a whole pepper)
1 c. celery, diced
2 cloves garlic, crushed or finely diced
1 c. carrot, shredded
1 c. potato, chopped
1/2 tsp salt (adjusted for the salt in the butter)
1/2 - 1 tsp dill weed
Chicken broth
1 can creamed corn
2 - 3 small cans salmon
Half-n-Half or heavy cream (1 - 1 1/2 c.)

In a big soup pot sauté onion, red pepper, and celery in butter and oil until soft, about 8-10 minutes. Add garlic and stir for just about a minute, and in the carrot, potato, salt, and dill weed. Cover with broth and simmer for 20-40 minutes until vegetables are soft. Add creamed corn, salmon, and cream until desired thickness. I recommend serving this chowder with a small green salad and either corn bread or toasted garlic bread.

Happy Autumn everyone! Time to cuddle up with your loved ones, or with blanket and a good book!