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Delicious Salmon, Corn, and Potato Chowder

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“This is easy to whip up on a weeknight, and quite good (especially when it's cold outside). I substituted green peas for the creamed corn and evaporated milk for the half and half, and I left the skins on my potatoes. The amount of butter wasn't listed in the recipe, so I used 1/4 cup. Anything with salmon in it is a favorite of mine, and this is no exception. Recipe courtesy of Recipe Lion. Serving size is estimated.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in soup pot over medium heat.
  2. Add the onion, celery, carrots, and garlic and saute until soft.
  3. Stir in the potatoes, broth, salt, pepper, and dill. Cover and simmer 20 minutes or until the potatoes are nearly tender.
  4. Reduce heat to low and add the salmon with the juice, half and half, and creamed corn. Stir until hot and serve.

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