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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Northwest Salmon Chowder

Alice AndersonAlice Anderson Posts: 1
edited November -1 in Sides

Ingredients

• &#189 Cup each, chopped celery, onion and green pepper• &#189 tsp pepper
• 1 Clove garlic, minced• &#189 tsp dill weed
• 3 Tbs butter or margarine• 1 can (14 ¾ ounce) cream-style corn
• 1 can (14 ½ ounce) chicken broth• 2 Cup half-and-half cream
• 1 Cup each diced, uncooked peeled potatoes, shredded carrots• 2 Cup fully cooked salmon chunks or 1 can (14 ¾ ounce) salmon, drain, flaked, bones and skin removed
• 1&#189 tsp salt

Instructions

In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill weed; bring to boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield 8 servings(2 quarts)

Notes

Number of Servings:

Time to Prepare:

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