Simple Creamy Salmon Chowder
WITH WILD SALMON SEASONED GRILL
Weeknight dinner doesn’t have to be a hassle: this Simple Creamy Salmon Chowder is quick, hearty and rich enough to satisfy.
STEP 1: Bring potatoes, water or stock, salt, and pepper to a boil in a large pot. Add bay leaf. Cover and cook for 5 minutes.
STEP 2: Add carrots, celery, onions, milk, and cream. Bring to a low boil and then simmer for 7 minutes, being careful not to burn cream.
STEP 3: Stir in Morey’s Wild Salmon Seasoned Grill and broccoli and cook until salmon begins to flake, approximately 4-5 minutes.
STEP 4: Salt and pepper to taste. Garnish with fresh parsley.
STEP 5: Serve with crusty bread and butter, or toasted crackers.
STEP 6: Heat
- 3 Morey’s Wild Salmon Seasoned Grill fillets
- 2 cups of water or vegetable stock
- 3 potatoes, cubed
- ½ cup carrots, sliced
- ½ cup celery, chopped
- ½ yellow onion, diced
- 1 bay leaf
- 1 cup heavy cream
- 1 cup whole or 2% milk
- 1 large broccoli stalk including stem, chopped
- Salt and freshly ground black pepper
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