Kv salmon chowder
Kv salmon chowder

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kv salmon chowder. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Kv salmon chowder is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Kv salmon chowder is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have kv salmon chowder using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kv salmon chowder:
  1. Take 3 tbsp Butter
  2. Prepare 3/4 cup Chopped onion
  3. Get 1/2 cup Chopped celery
  4. Make ready 1 tsp Garlic powder
  5. Make ready 2 cup Diced potatoes
  6. Make ready 2 Carrots diced
  7. Get 2 cup Chicken broth
  8. Get 1 tsp salt
  9. Take 1 tsp Ground pepper
  10. Get 1 tsp Dill weed
  11. Prepare 16 oz Canned salmon bones removed
  12. Prepare 12 oz evaporated milk
  13. Take 1 can Cream style corn
  14. Take 3/4 cup Shredded cheddar cheese

My mother and father live down the street from me, just a few houses away. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. In a large stockpot set over medium-high heat, melt the butter and olive oil together.

Instructions to make Kv salmon chowder:
  1. Melt Butter in large pot over medium heat
  2. Saute onions celery and garlic powder until onions are tender
  3. Stir in potatoes carrots broth salt pepper and dill
  4. Bring to a boil and reduce heat
  5. Cover and simmer 20 minutes
  6. Stir in salmon evaporated milk corn and cheese
  7. Cook on low until hot and cheese is melted

Stir in potatoes, carrots, broth, salt, pepper, and dill. In a large stockpot set over medium-high heat, melt the butter and olive oil together. Sprinkle with the parsley and serve with some crusty bread. In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.

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