"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salmon Chowder Recipe

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This recipe for Salmon Chowder, by , is from The Calvary Preschool Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Solano-Scott's
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
2 leeks (white part only), rinsed and chopped
2 tsp. minced garlic
1 tsp. dried tarragon
2 medium potatoes, peeled and diced
4 cups reduced sodium chicken broth
1 15oz can cooked salmon
1 12 oz. can fat free evaporated milk
salt and pepper


Directions:
Directions:
In a large sauce pan over medium heat, saute leeks and garlic until softened. Add tarragon stirring until fragrant. Add the potatoes and broth and bring to a simmer. Partially cover pan and simmer until the potatoes are fork-tender. Stir in salmon and milk and heat through. Add salt and pepper to taste.

 

 

 

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