See Also: Dilled Salmon Mushroom Chowder(recipes)
Dilled Salmon in Parchment(recipes)
Salmon, Corn & Barley Chowder(recipes)
Pan-Fried Salmon with a Mushroom Fricassee(recipes)
Griddled mushroom and bacon stacks with mushroom ketchup(recipes)
Easy Dilled Succotash(recipes)
Dilled Buttermilk Bread(recipes)
Dilled Brussels Sprouts(recipes)
Dilled Wine Sauce(recipes)
Chowder(recipes)

Dilled Salmon Mushroom Chowder (recipes)


Dilled Salmon Mushroom Chowder

Yield: Makes 6 servings



Ingredients:



3tablespoons butter

2large green onions, sliced

3tablespoons all-purpose flour

2cups Fish Stock (recipe follows) or canned chicken broth

2medium red potatoes, peeled and diced

8ounces fresh mushrooms, sliced

1cup frozen corn

1teaspoon dried dill weed

2-1/2cups milk

3/4pound salmon fillets,* skinned, boned and cut into 1/2-inch pieces

3/4teaspoon salt

Dash black pepper









Preparation:





1.Melt butter in large saucepan over medium heat. Cook and stir onions and flour about 5 minutes or until light golden brown. Add Fish Stock and potatoes; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes or until potatoes are almost tender.2.Stir in mushrooms, corn and dill weed. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes.3.Stir milk, salmon, salt and pepper into vegetable mixture. Cook and stir over medium heat until bubbly and fish is opaque and flakes easily when tested with fork. Garnish, if desired.







Fish Stock

Yield: Makes about 10 cups stock



Ingredients:



1-3/4pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder

2medium onions

3stalks celery, cut into 2-inch pieces

10cups cold water

2slices lemon

3/4teaspoon dried thyme leaves, crushed

8black peppercorns

1Herb Bouquet*









Preparation:





1.Rinse fish; cut out gills and discard.2.Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.3.In stockpot or Dutch oven combine fish skeletons and heads, onions and celery. Add water, lemon, thyme, peppercorns and Herb Bouquet. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.4.Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing all bones, vegetables and seasonings; discard.5.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.