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“I grew up in New England and this doesn't come close to the chowders I've tasted there. This recipe can be used with virtually any seafood you have available. I use salmon because it's my favorite! This dish keeps well and makes for great lunches/dinners.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Melt butter in a large pot. Toss in onion, celery and garlic and saute until onions are tender. Stir in carrots, water, salt, pepper, and dill weed. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. While that simmers, microwave the two potatoes for 15-20 minutes or until soft. Once soft, dice into bite sized pieces.
  2. 2. Stir in milk, corn, and potatoes. Cook until heated through.

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