February 17, 2010 by Wendy Gregory Kaho
We have used up our 5 calamity days and are in to day 2 of make-up days. Will the kids still be going to school in mid-June? The provisions are low and I am using pantry items for meals. There will be some restocking when I can get down the hill if this snow ever stops. So here is the recipe for lunch.
Salmon Chowder
- 2 tablespoons olive oil
- 1 chopped onion
- 1/2 cup chopped celery
- 1 clove garlic, pressed
- 2 cups diced potatoes
- 2 carrots, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (16 ounce) can salmon or 2 leftover fillets
- 1 (12 fluid ounce) can evaporated milk
- 1 cup frozen corn
- Saute onion and celery in oil. Add carrots and potatoes, stir and saute briefly. Add broth, simmer until tender. Stir in salmon, milk, and corn until heated through. Season to taste. Some recipes add shredded cheddar, but I thought this was rich enough without it.
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Category Gluten-Free Recipes | Tags: Salmon Chowder
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