Created by breezermom on July 18, 2017
Step 1: Sauté onions and garlic until transparent.
Step 2: Place potatoes, carrots, water, bouillon cube and salt into a soup kettle and simmer for 15 minutes. Add remainder of vegetables and simmer.
Step 3: In a separate bowl whisk instant potatoes and milk. Add this gradually while stirring.
Step 4: Add fish and stir until soup thickens. Lower the heat. Crumble the fish into smaller pieces when it is cooked. Add cream gradually while stirring.
Step 5: Season with freshly ground pepper, Worcestershire and salt to taste. Turn heat off and let rest for a few minutes.
Step 6:
Step 7: Garnish the Salmon Chowder with fresh chives before serving