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March 9, 2014
Recipe for Salmon Chowder
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
2 garlic cloves sliced or diced
2 cups diced potato and/ or 1 cup cooked garbanzo beans
2 cups of small carrots sliced
2 cups of seafood, vegetable or chicken broth
1 teaspoon salt
1 teaspoon fresh coarse-ground pepper or to taste
2 or 3 pieces of fresh or frozen salmon without skin (at lease a pound)
1 cup of heavy cream
2 cups of fresh or defrosted fresh frozen corn
1/2 lb sliced baby bellas, or regular mushrooms
1/2 lb. shredded sharp cheddar cheese
1 cup thin fresh cut green beans
Melt butter in a heavy, large soup pot.
Saute mushrooms, when browning add onion, celery, garlic until wilted.
Stir in carrots, potatoes and/or garbanzo beans, broth, salt and pepper.
Bring to a slow boil, then reduce heat. Cover and simmer for 20 minutes.
Stir in salmon, green beans and corn. Raise heat and add cream. Keep stirring till blended.
Raise heat to just under boiling point and add cheese.
Cook until heated through. YUM!
Serve with fresh slices of French baguette or toasted Italian bread.
*This is a ripped-off recipe from Jane Brwonley which I, purist that I am, changed! Thanks, Jane.
Spinach pie: possible update on an older recipe!
Coffee Cake (Crumb Cake)
2018 Nina Romano