Makes:
12 servings
Total Time:
30 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chowders
what you need
- 3 medium potatoes, chopped
- 1 can (15 oz.) salmon
- 4 stalks celery, chopped
- 1 small onion, chopped
- 2-3 cloves garlic, chopped
- Olive oil
- 1 pkg. (8 oz.) Kraft Philadelphia cream cheese
- 2 cups 2% milk
make it
1. Boil potatoes until tender. Pour off water but SAVE IT.
2. Pour salmon juice into potato water – SAVE.
3. Sautee celery, onions, garlic in small amount of olive oil in small skillet.
4. In large soup pot, melt cream cheese with milk over low heat.
5. Once the cream cheese and milk are blended, add salmon and all the veggies.
6. Add as much potato water as needed to make a large pot of soup.
7. Simmer over low heat approx. 10-15 minutes.
Notes
The leftovers of this made a great pasta topping the next night. I just add shredded parmesan cheese.
You can add any kind of seafood and make this a Seafood chowder.
