Salmon Chowder Soup

Salmon Chowder

  • Servings: 7-8 people
  • Print

2 Cups diced and peeled potatoes

1 & 1/2 Cups fresh or frozen mixed vegetables

1 large chopped onion

1/2 teaspoon celery seed

2 Cups water

6 plum tomatoes, peeled, seeded & chopped

3 Tablespoons Butter

3 Tablespoon all purpose Flour

1/4 teaspoon salt

Dash pepper

2 Cups milk

2 cups cooked salmon

HOW TO

In a large pot, boil together:  potatoes, vegetables, onion, celery seed and water.
Reduce heat, cover and simmer 20 minutes or until the vegetables are tender.
Add tomatoes.  Simmer 5 additional minutes.

In a saucepan, melt butter.  Stir in flour, salt and pepper until smooth.
Gradually add the milk.  Then bring to a boil.  Cook and stir for an additional 2 minutes.
Add to the vegetables mixture.  Stir in the salmon and heat through.  Taste before serving to see if enough salt has been added.

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