A 'Soup'er Meal
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
Soup just hits the spot during these cold winter days. So here's another soup recipe to add to your arsenal to combat the chill in your bones.
Since we have beef in the freezer, it is usually the meat of choice around here, but this chowder recipe uses salmon.
Randy likes clam chowder and often orders it if it's an option for a restaurant meal. Me? I'm not overly fond of seafood, but I do like salmon.
I buy frozen salmon fillets and make them for dinner occasionally. Last week, I purposely made extra and then used the "leftovers" for this chowder. I think you could probably use canned salmon, though I've never tried it.
Even better, it's a lower calorie chowder. The recipe was originally published in the December/January 2007 issue of Taste of Home's Light and Tasty magazine. (That magazine is now called Healthy Cooking.)
1 small onion, chopped
***Need another idea on this cold winter day when the wind is howling? If salmon chowder doesn't appeal, try this one:
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