Canned Salmon Chowder
A creamy, warming chowder built from pantry canned salmon, potatoes, and corn in a velvety milk broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Melt the 2 tablespoons butter in a large pot over medium heat, then add the diced onion and cook for 4 minutes until softened and fragrant.
- 2
Add the diced potatoes and the 1 cup broth, bring to a simmer, then cover and cook for about 12 minutes until the potatoes are fork-tender.
- 3
Stir in the creamed corn and the 2 cups milk, lowering the heat to medium-low so the milk warms gently without boiling.
- 4
Gently fold in the flaked salmon and simmer for 5 minutes, stirring occasionally, until everything is heated through and the chowder thickens slightly.
- 5
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste, then ladle into bowls and serve hot with crackers.
Plan it in Listahan
Add Canned Salmon Chowder to your week, check it against your household's allergens, and build the shopping list automatically.