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
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