TOPIC:

Adirondack Salmon Chowder

• ½ stick butter
• ¼ cup flour
• ½ cup chopped onion
• 6 slices bacon, diced
• ½ cup diced celery
• 1 ½ teaspoons garlic powder not garlic salt
• 1 tablespoon old bay seasoning
• 1 ½ cup diced potatoes
• ½ bag baby carrots, cut bite size
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon parsley
• 1 teaspoon dried dill weed
• 2 6” salmon fillets, de-boned & cubed 1”
• 1 qt. milk
• 1 (15 ounce) can creamed corn
• 1 teaspoon cornstarch
• 1 12 oz. pkg. Cream cheese
. 2 Bay leaves

1. Saute bacon, then add butter, onion, broth, celery, and garlic powder & cook until onions, carrots, and celery are tender. Stir in potatoes, old bay seasoning, parsley, salt, pepper, and dill.

2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.

3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through.

You can add any seafood or smoked fish to this recipe,enjoy!
My wife made this and it was great.

My wife Donna made another batch of this great tasting chowder. Used clams and shrimp in it this time, and it was fantastic. It never last long.