2 tbsp. olive oil
1 medium onion, finely chopped
2 stalks celery, diced
1 - 2 cloves garlic, minced
1/4 of a green pepper, chopped
Saute' for 5 minutes in a large pot.
2 medium potatoes, peeled and diced
2 carrots, peeled and grated
3 cups chicken stock
Bring to a boil and cook at medium heat for 15 minutes(potatoes will not be quite cooked).
1 6 oz. can salmon , including juice (I take out the skin and bones.)
1 tbsp. soy sauce
1/2 tsp. dried thyme
1/2 tsp. parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 cups milk (may substitute evaporated milk or use a bit of cream for a richer soup)
Continue simmering. Taste and adjust seasonings.
Ladle into soup bowls and sprinkle with grated cheese.
Serves 2, with leftovers for one person's lunch. This can easily be doubled for a larger crowd.
(I didn't start with a specific recipe - just did what I know works for soups. If you like a thicker chowder, thicken with flour or cornstarch when adding the milk. A can of creamed corn may also be added - which is a great extender if you suddenly have an extra person to feed!)