Creamy Salmon Chowder


4 T. butter
1 onion, chopped
1 sweet potato, diced
3 stalks celery, diced
2 cloves garlic, minced
6 T. arrowroot
3 c. chicken broth
3 c. milk
1 tsp. dill
2 tsp. thyme
2 tsp. real salt
2 tsp. parsley
black pepper, to taste
1- 14.75 oz. can salmon, drained (remove skins and bones)
1 1/2 c. grated cheddar cheese


Melt butter and saute onion, sweet potato, celery and garlic until soft. Stir in arrowroot, then slowly add milk and broth, stirring until thickened. Add in seasonings and partially puree with a hand blender. Stir in salmon and cheese, and let simmer until heated through. Serves 6-8

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