Salmon Chowder

Ingredients

• 2 cups diced peeled potatoes
• 1 1/2 cups fresh or frozen mixed vegetables
• 1 large onion, chopped
• 1/2 tsp. celery seed
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• 2 cups water
• 6 plum tomatoes, peeled, seeded and chopped
• 3 Tbsp. butter or margarine
• 3 Tbsp. flour
• 1/4 tsp. salt
• dash pepper
• 2 cups milk
• 2 cups cubed, cooked salmon

Directions

In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes, simmer 5 minutes longer. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture. Stir in the salmon; heat through.

By Robin from Washington, IA