Salmon Chowder

Kate Jepsen

I auctioned off a container of this yummy chowder at the Indian Hills Ward Relief Society Service Auction activity in February 2017 with a crusty loaf of bread. It was such a fun event!  It made me happy to see the sisters getting to know each other and serving one another.

2 or 3 Tbsp. butter
½ cup onion, chopped
½ cup celery, chopped
¼ cup flour
4 cups Chicken broth
2 cups red potatoes, cut in grape sized cubes
1 bunch scallions, sliced (white part and 4 inches green)
2 cups frozen corn (thawed)
2 cups heavy cream
¼ cup fresh dill, snipped
1 – 1 ½ lb boneless, skinless wild salmon, cut into 1 inch cubes
Red wine vinegar
Salt and pepper

In a heavy, bottomed pot, melt 2 Tbsp. butter and add the onion and celery.  Sauté over medium heat, stirring occasionally, until onions are translucent (about 5 minutes). Add flour and stir until mixture is bubbly and golden (add additional Tbsp.of butter if too dry). Add broth, a cup at a time, stirring between additions. Cook, stirring constantly until mixture comes to a slow boil. Stir in potatoes and cook, stirring occasionally, until potatoes are fork tender (about 20 minutes). Add scallions, corn, heavy cream, dill, and salmon cubes. Cook, stirring gently and frequently until salmon begins to flake (about 5 minutes). Stir in red wine vinegar, salt, and pepper.