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Potato and Salmon Chowder Recipe

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This recipe for Potato and Salmon Chowder, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Danger
Added: Saturday, August 22, 2009


4 cups peeled cubed potatoes
1 cup sliced carrots
3 cups water
1 Tbsp salt
1 pkg frozen peas (10 oz or more)
1/3 cup butter
1/3 cup chopped onion
1/4 cup flour
5 cups milk
1 pound canned salmon, flaked (skin and bone removed)
1 cup thinly sliced (shaved) celery
1/2 tsp Worcestershire sauce

Put potatoes, carrots, water and salt in big saucepan. Bring to a boil, lower heat and simmer until tender (about 10-15 minutes). Add peas, return to boil, remove from heat. Sauté onion in melted butter in skillet until golden; add flour and stir until smooth. Cook about 1 minute; add slowly 2 1/2 cups milk, stirring constantly on low heat until mixture thickens. Add celery, salmon and salmon liquid to vegetables and heat well. Add white sauce, Worcestershire sauce and remaining milk, and heat until very hot and celery is barely cooked. Serve with crackers (or with croutons on top).




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