{"id":6180,"date":"2007-04-04T22:30:59","date_gmt":"2007-04-05T05:30:59","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6180"},"modified":"2010-06-15T22:31:21","modified_gmt":"2010-06-16T05:31:21","slug":"spring-salmon-chowder","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6180","title":{"rendered":"Spring Salmon Chowder"},"content":{"rendered":"

6 tiny new potatoes, skin on, quartered <\/span><\/p>\n

28 oz vegetable broth <\/span><\/p>\n

1\/2 c corn <\/span><\/p>\n

1\/2 tsp. dried thyme, crushed <\/span><\/p>\n

12 oz skinless, boneless salmon, cut into 1″ chunks <\/span><\/p>\n

1 c baby spinach <\/span><\/p>\n

1\/4 c sliced green onion <\/span><\/p>\n

Pepper <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Cook potatoes, covered in boiling broth for 5 min. until tender, but not cooked through. Add corn and thyme. Return to boiling; reduce heat. Cover and cook for 4 min. or until vegetables are tender. Reduce heat.\u00c2\u00a0 <\/span>Carefully add salmon to saucepan. Simmer, uncovered, for 3-5 min. until salmon flakes easily with a fork. Remove thyme sprigs, if desired. Stir in spinach and green onion; cook for 1 min. until spinach begins to wilt.\u00c2\u00a0 <\/span>Season with pepper and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

6 tiny new potatoes, skin on, quartered 28 oz vegetable broth 1\/2 c corn 1\/2 tsp. dried thyme, crushed 12 oz skinless, boneless salmon, cut into 1″ chunks 1 c baby spinach 1\/4 c sliced green onion Pepper \u00c2\u00a0 Cook potatoes, covered in boiling broth for 5 min. until tender, but not cooked through. Add corn and thyme. Return to boiling; reduce heat. Cover and cook for 4 min. or until vegetables are tender. Reduce heat.\u00c2\u00a0 Carefully add salmon to…<\/p>\n

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