Salmon Chowder

I don’t like fish, but I LOVE this soup!

Step: 1

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.

Step: 2

Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Per Serving: 490 calories; protein 38.6g; carbohydrates 26.5g; fat 25.9g; cholesterol 104.2mg; sodium 1139.5mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.