![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
This past Sunday, the inevitable happened. ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
zeightyfiv and I were both too tired to make a grocery run, but we didn't have ingredients for our usual 'easy' foods. What we did have ingredients for was salmon chowder.
Ingredients:
* Half a medium yellow onion, or 3 smallish leeks, diced
* 2-3 cloves garlic, minced
* 4-5 smallish potatoes, or 2-3 medium-large, cut into fingertip-sized pieces. Real fingertips are unlikely to be appreciated.
* 6oz (3/4 of a standard package) Neufchâtel cheese
* 1 cup milk
* 3/4 cup water
* 14oz salmon, cut into fingertip-sized cubes (canned will disintegrate during cooking, but still give a tasty fish broth)
* 2 Tbsp fresh dill weed / 1 Tbsp dry dill weed
* 2 Tbsp lemon juice
* Cooking oil
* Salt & Pepper to taste
Instructions:
* In a large saucepan over medium heat, fry the onion & garlic lightly in the cooking oil until the onion is soft (about 5-7min).
* Add the potato & Neufchâtel cheese. When the cheese has melted, add the milk and water, enough to just cover the veggies, and stir well.
* Bring the soup to a boil, then reduce heat and simmer until the potatoes are cooked through (25-30min).
* Add the salmon, dill weed, lemon juice, and pepper. Stir thoroughly & simmer until the salmon is cooked through, or until it reaches your desired level of falling-apartness. Taste, then add salt.
* Serve.
If you don't mind the salmon disintegrating into the broth, or larger chunks of potato, this could probably be a good slow-cooker recipe.
zeightyfiv and I were both too tired to make a grocery run, but we didn't have ingredients for our usual 'easy' foods. What we did have ingredients for was salmon chowder.Ingredients:
* Half a medium yellow onion, or 3 smallish leeks, diced
* 2-3 cloves garlic, minced
* 4-5 smallish potatoes, or 2-3 medium-large, cut into fingertip-sized pieces. Real fingertips are unlikely to be appreciated.
* 6oz (3/4 of a standard package) Neufchâtel cheese
* 1 cup milk
* 3/4 cup water
* 14oz salmon, cut into fingertip-sized cubes (canned will disintegrate during cooking, but still give a tasty fish broth)
* 2 Tbsp fresh dill weed / 1 Tbsp dry dill weed
* 2 Tbsp lemon juice
* Cooking oil
* Salt & Pepper to taste
Instructions:
* In a large saucepan over medium heat, fry the onion & garlic lightly in the cooking oil until the onion is soft (about 5-7min).
* Add the potato & Neufchâtel cheese. When the cheese has melted, add the milk and water, enough to just cover the veggies, and stir well.
* Bring the soup to a boil, then reduce heat and simmer until the potatoes are cooked through (25-30min).
* Add the salmon, dill weed, lemon juice, and pepper. Stir thoroughly & simmer until the salmon is cooked through, or until it reaches your desired level of falling-apartness. Taste, then add salt.
* Serve.
If you don't mind the salmon disintegrating into the broth, or larger chunks of potato, this could probably be a good slow-cooker recipe.