Salmon Chowder


1 lb. Virgin Bay Ground Coho Salmon

½ cup sliced celery

½ cup chopped onion

1 Tbsp olive oil

1 cup half and half

3 cups chicken stock/broth

1- 10 ¾ oz. can condensed cream of celery soup

1 Tbsp dill

¼ Tsp caraway seeds

¼ Tsp black pepper

1 1/3 cup peeled chopped potato


Thaw salmon, set aside.

In large saucepan cook celery and onion in hot oil over medium heat about 4 minutes.

Stir in chicken stock/broth, soup, dill, caraway, pepper and 1/8 TS salt. Stir in potato.

Bring to boil; then reduce heat. Simmer covered for 10-15 min; or until potato is tender.

Stir in salmon and half and half; simmer for 2 to 3 minutes or more or until salmon flakes easily with fork.