Salmon Chowder
Yield
1 batchPrep
15 minCook
75 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped fine |
|
| ½ | cup |
celery
diced |
|
| ¼ | cup |
green bell peppers
diced |
|
| 1 | x |
vegetable oil
|
*
|
| 1 | cup |
water
|
|
| 1 | can |
salmon
not drained |
*
|
| 3 | small |
potatoes
chopped |
|
| 1 | cup |
milk
|
|
| 1 | cup |
cream
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped fine |
|
| 118 | ml |
celery
diced |
|
| 59 | ml |
green bell peppers
diced |
|
| 1 | x |
vegetable oil
|
*
|
| 237 | ml |
water
|
|
| 1 | can |
salmon
not drained |
*
|
| 3 | small |
potatoes
chopped |
|
| 237 | ml |
milk
|
|
| 237 | ml |
cream
|
|
| 3E+1 | ml |
butter
|
|
Directions
Sauté celery, onion and green pepper in oil.
Add with potatoes and 1 cup water and cook until potatoes are tender.
Remove all skin and bones from salmon and add along with juice to 1 cup milk and 1 cup cream.
Let simmer 1 hour and add 2 tablespoons butter.
Continue to simmer, do not boil, until ready to serve.
Sprinkle with paprika for added color.
