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Potato & Salmon Chowder Recipe

Sunday, January 3, 2010

                                                    Potato & Salmon Chowder Recipe

Potato & Salmon Chowder Recipe Ingredients
1 pint milk (2 cups)
1 large potato, pared, diced
1/3 cup diced celery
1 small onion, minced
3/4 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 (15-ounce) can pink or red salmon, skin and bones removed
1 tablespoon tomato paste
Salt and freshly ground black pepper to taste

Potato & Salmon Chowder Recipe Cooking Process

Scald milk by heating almost to boiling point. Put potato, celery and onion into a large
saucepan. Add water to barely cover vegetables. Simmer about 10 minutes until soft but
not mushy. In a medium-sized pan, heat butter. Add flour and stir until blended.
Gradually stir in hot milk, whisking until smooth and thickened. Add to vegetables with
salmon, can juices and tomato paste. Taste and add salt and pepper if needed. Makes 4
generous servings Potato & Salmon Chowder Recipe.


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