Community Greens

People of all colors discussing evergreen ideas.

Corn Chowder with Salmon and Potatoes

You should make a commitment to keep basic pantry items on hand. It relieves the “what’s for dinner” pressure that too often leads to a fast food solution. You should always have cans of salmon, tuna, sardines and mackerel as well as garlic, onions, celery, corn, potatoes, evaporated milk and bouillon cubes. You can always make soup by adding whatever leftovers you have to “instant stock”. Corn Chowder with Salmon & Potatoes is an example of a pantry in action.

PS. I had this dish with a kale salad with black olives, mozzarella and homemade dressing.

1 can (7 1/2 oz.) salmon
2 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
1/2 teaspoon thyme
1/4 teaspoon black pepper
1 can (13 oz.) evaporated milk
1 pkg. (10 oz. ) frozen corn kernels, thawed
minced parsley

Drain and flake salmon, reserving liquid. In a skillet, melt butter; saute onions, celery and garlic until softened. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, for 20 to 25 minutes, or until vegetables are nearly tender. Add flaked salmon, evaporated milk and corn; heat through. Sprinkle with a little fresh minced parsley for garnish, if desired.

Corn Chowder with Salmon and Potatoes


Filed under: Community Green

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