Craving something a bit different?

Time for comfort food – Salmon Chowder with Cheddar Dill Biscuits

After all the turkey dinner, and turkey leftovers (although I really love it!) I start thinking about something completely different. Something easy, with all the ingredients already in my pantry. That’s when I turn to a hearty soup, and this one made with canned salmon is perfect. To take it up a notch, add cheddar biscuits with a hint if dill… yum!

Salmon Chowder with Cheddar Dill Biscuits

1 tsp butter

1/2 cup leeks, thinly sliced

1/2 cup celery, thinly sliced

1 cup fennel, thinly sliced

1 cup potato, peeled and diced

1 Tbsp cornstarch

2 cups chicken or vegetable stock

1 cup milk

1 can (213 g) sockeye salmon, drained skin and bones removed

BISCUITS:

2/3 cup Bisquick

1/4 cup milk

3 Tbsp cheddar cheese, grated

1/2 tsp dried dill weed

1/4 tsp salt and pepper

In a large pot, melt butter over medium heat. Sauté leeks, celery, fennel and potato until soft. Stir in cornstarch.

Add stock and bring to boil. Reduce heat and cover. Cook about 8 minutes or until potatoes and fennel are tender.

Add salmon and milk. Heat trough and serve with biscuits.

TO MAKE BISCUITS: Preheat oven to 450ºF. In a bowl stir together Bisquick, milk, cheese and seasonings. Dough will be sticky. Divide into 4 rounds and place on a parchment-lined baking sheet. Bake for 10 minutes. Serves 4