Basic Salmon Chowder

 Basic Salmon Chowder

👉Trimmings

1/2 cup each severed celery, onion and green pepper

1 garlic clove, minced

3 tablespoons margarine

1 can (14-1/2 ounces) chicken stock

1 cup uncooked diced stripped potatoes

1 cup annihilated carrots

1-1/2 teaspoons salt

1/2 teaspoon pepper

3/4 teaspoon dill weed

1 can (14-3/4 ounces) cream-style corn

2 cups half and half cream

2 cups totally cooked salmon bumps or 1 can salmon, exhausted, bones and skin killed (14-3/4 ounces)

Optional: Deteriorated cooked bacon, minced chives and broke dinner.

👉Method

In a monster dish, saute celery, onion, green pepper and garlic in margarine until the vegetables are touchy. Add stock, potatoes, carrots, salt, pepper and dill; force with the inevitable aftereffect of gurgling.

Diminish heat; cover and stew for 40 minutes or until the vegetables are almost delicate. Mix in the corn, cream and salmon. Stew for 15 minutes or until warmed through. Whenever wanted, embellish with bacon, chives and broke dark pepper.