Campfire Foodie Cookbook by Julia Rutland

Author:Julia Rutland
Language: eng
Format: epub
Publisher: Adventure Publications
Published: 2017-04-08T04:00:00+00:00

SALMON AND POTATO CHOWDER

5 CUPS OR 4 (1 1/4-CUP) SERVINGS; WPS = 8 OZ.

UNCUT ONIONS and potatoes don’t require cooler storage, and the potatoes will turn an unsightly brown if cut early, so don’t prep at home.

3 cups chicken or fish broth or 3 chicken or fish bouillon cubes and 3 cups water

3 medium Yukon gold potatoes

3 tablespoons butter or oil

1 small onion, diced

2 tablespoons all-purpose flour

2 teaspoons Cajun Spice Mix, Mexican or Taco Seasoning Blend, or salt and pepper

¾ cups heavy cream or milk

4 ounces hot-smoked or cold-smoked salmon (or 6 ounces canned salmon, drained), cut into pieces

½ teaspoon chopped fresh or freeze-dried dill

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