Alaskan Salmon Chowder

1. 1

   Melt the butter in a large heavy soup pot and saute the onion, leek and celery but do not brown.

2. 2

   Add the potatoes, dried thyme, dill weed and parsley, and enough water to cover.

3. 3

   Simmer ten minutes.

4. 4

   Add the asparagus pieces and tomatoes and simmer five minutes more.

5. 5

   Add the milk, salmon and seasonings and heat to just below boiling.

6. 6

   If you would like a thicker chowder, you can whisk in the dried potato flakes.

7. 7

   Some half and half added at the end makes it richer.

No nutritional information available.

No additional tips available.