Christmas Eve Salmon Chowder

Kimble tells us: “I love this simple, elegant chowder because it’s ready so quickly, and my family loves it because it’s so scrumptious. No one ever guesses it came together in just minutes!”

1 small onion, diced
2 ribs celery, chopped
1 Tablespoon butter
1 can cream of celery or mushroom soup
2 1/4 cups milk
1 pkg. or can (7 1/2 ounces) salmon
1 cup frozen corn (or 1 small can -- 8 oz. -- corn)
3/4 cup cooked wild rice
salt and pepper to taste

In a medium saucepan, sauté onion and celery in butter for 3 to 5 minutes or until onion begins to turn a light, golden brown and the celery is soft. Stir in soup, milk, salmon and corn. Heat until warm and flavors meld. Add cooked wild rice and heat just to simmering, stirring often. Add salt and pepper. Serve with warm cornbread, if desired.
Makes 4 to 6 servings.

Kimble notes: I use “reduced salt” soup to cut down on the sodium. And sometimes I substitute instant wild rice for pre-cooked rice, adding the uncooked instant wild rice at the same time as the milk.

Lynette Kimble
Maplewood
 

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