Simple Salmon Chowder
Yield
4 servingsPrep
15 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | large |
onions
diced |
|
| 1 ½ | cups |
celery
diced |
|
| 3 | large |
russet potatoes
diced |
*
|
| 2 | tablespoons |
cornstarch
rounded |
|
| 12 | ounces |
evaporated milk
|
|
| 2 | cups |
salmon
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | large |
onions
diced |
|
| 355 | ml |
celery
diced |
|
| 3 | large |
russet potatoes
diced |
*
|
| 3E+1 | ml |
cornstarch
rounded |
|
| 346.8 | ml/g |
evaporated milk
|
|
| 473 | ml |
salmon
cooked |
*
|
Directions
Sauté celery and onion in butter until brown.
Add potatoes and enough water to cover.
Simmer 20 minutes or until potatoes are done.
Stir cornstarch into about 1 cup water and add to mix.
Increase heat to thicken.
Add milk and salmon and serve when hot.
