Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Source: Tightwad Gazette
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Combine all ingredients in 2 qt. saucepan. Heat on medium heat for about 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving.
At our local grocery store when they have a special on fresh Halibut, and it says "whole" once the fish is cut up, the backbone, and tail pieces are discarded to be thrown away. This makes the best soup stock and is meaty enough to make a wonderful chowder. Ask if you could have some.
This is what I would call 'restaurant quality soup.' Very good! You will love this soup if you like seafood, which I definitely do!
Place in soup kettle and simmer 1 hour until thickened. Serve with a sprinkle of parsley and a very thin lemon slice.
In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Preheat oven to 425 degrees F. In large bowl, combine cream cheese and mayonnaise. Add salmon, peppers, olives, celery, onion and dill weed; season with salt and pepper.
Low fat milk and clam juice are the secrets to the lower fat and saturated fat content of this satisfying supper soup.
This delicious hearty soup can be made using either fresh cooked salmon or canned. It has a tomato base rather than a cream one. This page contains a Pacific salmon chowder recipe.
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In a large pot, saute onions, peppers and garlic in margarine until tender only. Add tomatoes, thyme, cayenne and bring to a boil.