Butternut Squash Salmon Chowder

Very easy to prepare -- great for cold winter days (and also a good use of freezer burned salmon, if you ever run into that problem).

First the Spousal Special Cheater Version -- maximum impressiveness, minimal work.

• Empty 1 litre tetrapak of Pacific Foods Organic Butternut Squash Cream Soup into large pot; medium-low heat.
• Add 1 filet of salmon, cut into 2cm cubes.
• Add 1 can of corn niblets.
• Add 1 large carrot, diced finely.
• Add one-half red onion, diced finely.
• Add 1 bunch of fresh dill or 1-2 tablespoons dried dill.
• Cook 30 minutes, until salmon flakes with a fork.
• Add fresh squeezed lime if you like citrus.
• Salt and pepper, to taste.

Now the version from scratch:

• 4 cups of water in a medium pot, on medium-low heat.
• Peel 1 butternut squash, cut into squares, add.
• Chop up onions, carrots, corn, 3 sprigs of scallions, 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.

Port Renfrew Fishing Adventures
info@fishingportrenfrew.ca
Phone: 1-250-642-2587