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Salmon Chowder Recipe

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This recipe for Salmon Chowder is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16-ounce can salmon
2 cups cubed, peeled, cooked potatoes (about 2 medium)
Milk to salmon liquid to equal 2 ¾ cups.
¼ cup chopped onion
¼ cup butter or margarine
3 tablespoons all-purpose flour
½ teaspoon salt
dash of pepper
1 bay leaf
1 tablespoon snipped parsley.
Directions:
Directions:
Drain one 16-ounce can salmon, reserving liquid. Add milk to salmon liquid to equal 2 ¾ cups. Remove skin and bones from salmon; break into chunks. In 3-quart saucepan cook ¼ cup chopped onion in ¼ cup butter or margarine till tender. Blend in 3 tablespoons all-purpose flour, ½ teaspoon salt, and dash of pepper; add milk and 1 bay leaf. Cook and stir till thickened and bubbly. Add salmon chunks; 2 cups cubed, peeled, cooked potatoes (about 2 medium); and 1 tablespoon snipped parsley. Heat through. Serve in soup bowls. Serves 5.
Number Of Servings:
Number Of Servings:
5

 

 

 

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