Friday happy hour at #Vanaprastha after a cloud burst. A hearty salmon chowder with oyster crackers and garden cucumbers. Stories and recipe tomorrow on my Substack.
Quick post this morning, as my neighbors and I are going to quilting at church. This recipe is simple and really good – loaded with vegetables and flexible, too.
Salmon Chowder – From Basic Necessities Soup Cookbook
Ingredients:
· ½ cup onion, chopped
· ½ cup celery, chopped
· 1 clove garlic, minced
· 1 cup chicken or vegetable broth – I used 1 chicken bouillon cube in 1 cup water
· 2 cups potatoes, diced – red potatoes, unpeeled
· 1 cup carrots, sliced
· 1 small zucchini, sliced
· 1 can corn - drained
· 1½ cups evaporate milk or cream – I used the former
· 2 cups salmon or 1 14.75-ounce can, drained with bones and skin removed
· Salt and fresh ground pepper to taste
Directions:
Cook vegetables and salmon in a soup pot until tender, about 20 minutes. Add corn and cream. Heat and serve. I added at least ½ teaspoon salt, and Keith added more to his serving, since he’s salt deficient.
That’s it for today. Off to quilting. See you next week! -C.D.
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