I know the weather’s warming up, and I should probably be posting spring salad recipes, but I made this Salmon-Dill Chowder for dinner the other night and realized that it’s one of my favorite soup recipes because:
1. It tastes great (any time of the year!)
2. It doesn’t take long to make
3. I always have the ingredients in my cupboard
Even when I don’t get around to thinking about cooking supper until late afternoon when my tummy starts rumbling, I can still put something delicious on the table in around a half hour. If you’re like me and enjoy soup all year long, you might want to give this easy chowder a try.
Ingredients:
4 bacon slices, cut crosswise into ½” pieces
1 medium onion, cut into ½” pieces
1 celery rib, cut into small pieces
1 pound potatoes, peeled and cut into ½” cubes
1 tsp salt
¼ tsp black pepper (or less)
1 c. water
2 cups milk
1 6-oz. can salmon
1 ½ T. chopped fresh dill or ½ tsp dried dill, to taste
1 T. butter (optional)
Directions:
1. Cook bacon in a 3-qt heavy saucepan over moderate heat, stirring frequently until crisp, then transfer to paper towels to drain.
2. Pour off all but 2 T. fat from pan, then add onion, celery, potatoes, salt, and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
4. Add milk and dill. Simmer, uncovered, until potatoes are tender, 4 to 5 minutes.
5. Stir in salmon and butter. Simmer gently until salmon is heated through, 2 to 3 minutes.
6. Serve sprinkled with bacon.
Recipe Notes:
– If you really love salmon, add an extra can.
– Do not mix the bacon into the soup while cooking, as it will get soft and soggy.
– This soup is great for leftovers, but be sure to keep the bacon separate until serving.
– This chowder does not freeze well.
– This recipe is naturally gluten-free. The only ingredient that would need to be double-checked is the bacon, but most of the major brands are GF.
