A salmon chowder recipe adapted from "Spirit of the Harvest -- North American Indian Cooking" by Beverly Cox and Martin Jacobs, and tested by The Seattle Times.
1 tablespoon butter
1 small onion, peeled and finely chopped
½ cup sliced scallions
- Expect traffic delays when Obama arrives in Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- US airman who thwarted French train attack stabbed in brawl
- Even in death, 'Up' house owner Edith Macefield remains a mystery
- Lloyd McClendon’s status is at the top of the new Mariners GM’s list
Most Read Stories
2 tablespoons flour
4 medium-sized white potatoes, peeled and diced
½ teaspoon dried dill weed
¼ teaspoon dill seed
4 cups milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound salmon fillet, skinned and cut into chunks
1. In a large pan heat the butter over medium heat. Add the onion and scallions; sauté three minutes. Add the flour and stir two minutes.
2. Add the potatoes, dill weed and seed, the milk, salt and pepper. Simmer over low heat 40 minutes.
3. Add the salmon and simmer an additional 10 minutes or until the salmon is cooked through. Adjust the seasonings and serve.
— Adapted by The Seattle Times in 1992 from “Spirit of the Harvest — North American Indian Cooking” by Beverly Cox and Martin Jacobs.