Salmon and Potato Chowder

[Richard Lee Holbert]

Salmon and Potato Chowder

Angling for an innovative way to serve seafood? Forget the fish in the sea, including clams and lobsters, when whipping up chowder. Go for the fresh combination of salmon and potato seasoned with caraway seeds and dillweed.

Serves: 6

Ingredients

1/2 cup thinly sliced celery
1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
4 cups milk
1 10-ounce can condensed cream of celery soup
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
1/4 teaspoon caraway seeds
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 large potato, peeled, if desired, and cut  into 1/2-inch cubes (about 1 1/3 cups)
8 ounces fresh or frozen skinless, boneless salmon  fillets, cut into 3/4-inch cubes

Preparation:

In a large saucepan cook and stir celery and onion in hot oil over medium high heat
until tender. Carefully stir in milk, condensed soup, dill, caraway seeds, black pepper, and salt.
Stir in potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until potato is tender.
Stir salmon into soup mixture in saucepan.
Simmer, uncovered, for 2 to 3 minutes more or until salmon flakes easily with a fork.
To serve, ladle chowder into cups or bowls.