Northwest Chowder | Cooking Professionally

Name: Northwest Chowder | Cooking Professionally
Ingredients: ***For the chowder:***; 3 tablespoons butter; 1/2 cup celery, chopped; 1/2 cup onion, chopped; 1/2 cup green pepper, chopped; 1 clove garlic, minced; 1 (14.5-ounce) can chicken broth; 1 cup potatoes, diced and peeled; 1 cup carrots, shredded; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 3/4 teaspoon dill weed; 1 (14.75-ounce) can creamed corn; 2 cups half-and-half; 2 cups salmon chunks, boneless and skinless, canned or fresh, fully cooked if fresh; ***Optional, for topping:***; bacon, to taste, cooked and crumbled; chives, to taste, minced; cracked black pepper, to taste

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Why should New England get all the chowder (chowda?) credit? Northwest Chowder can easily stand up to the best the Northeast has to offer! Creamy, savory, buttery, and with plenty of succulent and...

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Ingredients

***For the chowder:***
3 tablespoons butter
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, minced
1 (14.5-ounce) can chicken broth
1 cup potatoes, diced and peeled
1 cup carrots, shredded
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3/4 teaspoon dill weed
1 (14.75-ounce) can creamed corn
2 cups half-and-half
2 cups salmon chunks, boneless and skinless, canned or fresh, fully cooked if fresh
***Optional, for topping:***
bacon, to taste, cooked and crumbled
chives, to taste, minced
cracked black pepper, to taste