Salmon Butternut Squash Corn Chowder


4 cups of water
1 butternut squash, peeled and cut up into squares
1 fillet of salmon, cut up
1 large carrot, cut up
1/2 red onion, chopped up
3 ears of corn
3 sprigs of scallions, cut up
of salt and pepper, to taste


Pour water into a medium-size soup pot and start boiling on a low flame. Chop up the onions, butternut squash, carrots, corn, along with the scallions and dill and add them to the pot. Cover and let cook on a low flame for 30 minutes. Taste and add salt and pepper. Cut up the salmon and add it to the soup, along with the cream. Let cook for another 20 minutes, taste again and enjoy!


4.0 servings


Monday, September 6, 2010 - 5:12am


Related Cooking Videos