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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Salmon Chowder
 2 tablespoons Butter
½ cup Onion, chopped
4 cloves Garlic, minced
2 stalks Celery, chopped
3 unpeeled Red Potatoes, chopped
4 tablespoons fresh Parsley, minced
7 ounces cooked Salmon, de-boned
Garlic Salt & Pepper to taste
1½ cups Heavy Cream
4 to 6 cups Chicken Broth or Clam Juice
2 tablespoons fresh or dried Dill, chopped
¼ cup White Wine
2 tablespooons Honey or Maple Syrup
Melt butter in a frying pan over medium heat. Add chopped onions, garlic, and celery and sauté them until translucent.
In large soup pot, place all ingredients except cream and honey. Add enough broth to just cover ingredients. Simmer until potatoes fall apart. Using a hand blender, or just a regular blender, purée ½ of the soup. Remove from heat and add cream. Taste the soup to see if adding a little honey could bring out the flavor. |
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