Chowder of Salmon & Green Peas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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A different take on the usual salmon chowder. Just for looks I suggest using the skinless variety of canned salmon that is available now. Update - As noted in the reviews adding some cooked potato and extra veggies along with the peas is an option that sound good. Watch the added carbohydrate if you need to. Ingredients:
1 (6 1/2 ounce) can canned salmon |
1/4 cup celery, diced |
4 tablespoons onions, diced |
1 1/2 teaspoons dried dill weed |
2 tablespoons all-purpose flour |
1 teaspoon margarine |
2 cups skim milk |
2/3 cup frozen green pea |
2 teaspoons worcestershire sauce |
10 drops hot pepper sauce (to taste) |
Directions:
1. Pour the liquid from the salmon into a 2-quart saucepan; set the salmon aside.
2. To the pan, add the celery, onions and dill weed.
3. Bring to a boil over medium heat. Reduce the heat, cover and cook for 5 minutes.
4. In small pan melt margarine, add flour and cook until light brown.
5. Add 1/4 cup milk slowly, stirring constantly until smooth.
6. Stir into the vegetable mixture; add the remaining milk.
7. Raise the heat to medium and cook the chowder for 5 minutes, or until bubbly and slightly thickened.
8. Add the salmon, peas, Worcestershire sauce and hot pepper sauce.
9. Simmer for 7 - 10 minutes.
10. Serve hot.
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