This chowder from the Pacific Northwest tastes best with fresh salmon. But since that’s not always available, one 16 ounce cans of salmon, drained maybe substituted.
2 tablespoons (1/4 stick) butter or margarine
1 medium-size yellow onion chopped
2 cups of milk
1 ½ cups of water
½ teaspoon salt
1 (12 ounces) baking potato, scrub, unpeeled, diced
¼ teaspoon ground white pepper
1 pound salmon fillets for steaks; skin, phone and cut into 1 inch chunks
2 teaspoon snipped fresh dill or chopped parsley
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In a large pan, melt butter over moderate heat. Add onion and sauté until soft, stirring occasionally, about five minutes.
Add water, salt, potato, and pepper; increase the heat to high and bring the mixture to a boil. Reduce the heat to low. Cover and simmer the soup until the potato pieces are fork tender, about 10 minutes
Increase the heat to high and again and bring the soup to a boil. Stir in salmon. Reduce the heat and cook until the fish flakes easily when tested with a fork, 3 to 5 minutes. Stir in milk; continue cooking the soup until it is heated through but not boiling. Cover with dill or parsley.
Cuisine Writer
