Potato - Salmon Chowder
Yield
4 quartsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
potatoes
peeled |
|
| 1 | cup |
carrots
sliced |
|
| 1 | tablespoon |
salt
|
|
| 3 | cups |
water
|
|
| 1 | package |
green peas
frozen |
|
| ½ | teaspoon |
worcestershire sauce
|
|
| ½ | cup |
margarine
|
|
| ⅓ | cup |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| 5 | cups |
milk
|
|
| 1 | pound |
canned salmon
|
|
| 1 | cup |
celery
thinly |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
potatoes
peeled |
|
| 237 | ml |
carrots
sliced |
|
| 15 | ml |
salt
|
|
| 7.1E+2 | ml |
water
|
|
| 1 | package |
green peas
frozen |
|
| 2.5 | ml |
worcestershire sauce
|
|
| 118 | ml |
margarine
|
|
| 79 | ml |
onions
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 1.2 | l |
milk
|
|
| 453.6 | g |
canned salmon
|
|
| 237 | ml |
celery
thinly |
|
Directions
Cook potatoes and carrots in salted water until just tender.
Add frozen peas.
Bring to boil, cook 1 minute.
Remove from heat, do not drain.
Melt margarine in skillet.
Add onion, cook until lightly browned. Add flour, stir until smooth.
Cook 1 minute. Add ½ the milk, stirring constantly. Cook over low heat until sauce boils and thickens.
Flake salmon, add to vegetables.
Add hot whit e sauce, celery, Worcestershire sauce and remaining milk to vegetables and salmon.
Heat thoroughly. Serve at once. Makes 3 quarts.
