Nice to have but not necessary
- measuring cups and spoons (if not, just estimate)
- a grater (if not, just cut the cheese very small with a knife)
3 Tbsp/45 mL butter
1 cup/250 mL chopped onion
1/2 cup/125 mL chopped celery
2 cloves garlic
3 cups/750 mL chicken stock
2 cups/500 mL diced potatoes
2 carrots, diced
1 tsp/5 mL dried dill
1/2 tsp/2 mL salt
1/2 tsp/2 mL pepper
2 cups/500 mL cooked salmon, diced
1 can (12 oz/370 mL) evaporated milk
1/2 cup/125 mL grated Cheddar cheese
In a large saucepan, melt the butter over medium heat.
Add the onion, celery and garlic.
Sauté until the onions are tender.
Add the stock, potatoes, carrots, dill, salt and pepper.
Bring to a boil.
Reduce heat, and simmer until the potatoes and carrots are soft (about 20 minutes).
Add the salmon, evaporated milk and cheese.
Cook until the cheese has melted and the soup is heated through.
- Instead of leftover cooked salmon, use two cans of salmon (each 7 oz/213 g).
- Use vegetable stock instead of chicken stock.
- Use fresh dill instead of dried. You'll need about 1 Tbsp/15 mL.
Ideas for making this recipe your own
- What other vegetables would you like to add? How about some chopped green beans? (You might want to steam them lightly first). Or some minced red or green peppers?
- Turn this into a mixed seafood chowder by adding scallops, shrimp, crab, or another variety of fish.
- Try using another variety of cheese in place of the Cheddar.
- Use your own
homemade chicken stock.
- If you are using thin-skinned potatoes, don't bother peeling them. Just give them a good scrub with a vegetable brush.
Serve this dish with