Salmon Corn Chowder

Salmon Corn Chowder
Salmon Cream Soup with Tomatoes, Onions, and Corn seasoned lightly with Dill and Garlic, finished with Jack Cheese.

2 tablespoons butter
1/2 cup onion, chopped
1 clove garlic, minced
3 tablespoons flour
2 1/2 cup milk
1 8 oz can tomatoes, stewed, drained
1 cup corn kernels, cooked
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon black pepper, fresh ground
8  oz salmon fillet, cooked or you can use 1 7 1/2 oz can salmon bones removed.
1/2 cup Monterey Jack Cheese

In a medium saucepan, heat butter over medium heat until melted.  Add onion and cook, stirring occasionally until tender, about 5 minutes.  Add garlic and cook 1 minute.  Blend in flour and cook 1 minute.  Whisk in milk until smooth; then add drained tomatoes, corn, dill weed, salt and pepper.  Bring to a boil, lower heat and simmer for 1 minute.  Break salmon into chunks and add to soup.  Remove from heat.  Serve with Fresh French or Italian Bread.

Cauliflower Chowder

Autumn is in the air.  I have a few super easy 20 minutes soups for when you are in a hurry.  The first one is Cauliflower Chowder.  This chowder is really yummy even if I am using canned soups.  Give it a try, you won't be disappointed. 

1-10 oz. pkg frozen cauliflower
1/2 cup hot water
2- 10 3/4 oz cans condensed cream of potato soup
2 cups milk
1 cup Swiss cheese (shredded)
1/8 tsp. nutmeg
Diced cooked bacon (optional)
Green onions Chopped (optional)

In a large saucepan combine the frozen cauliflower and 1/2 cup water.  Bring to a boil, reduce heat and simmer about 5 minutes until the cauliflower is tender. DO NOT DRAIN.  Using a potato masher, slightly mash the cauliflower.  Stir in potato soup, milk, cheese and nutmeg.  Give it stir and continue to simmer about 3-4 minutes or until heated through.  To Serve: Ladle chowder into individual bowl.  If desired top with bacon, green onion and a sprinkling of cheese. Crusty bread goes really well.  Delish!!!! Enjoy.