ChowderSoups

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
  • 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
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  • 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

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