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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This chowder is creamy, delicious and filling. Great with bread or hot buttered rolls for dunking. I found this recipe in an old cookbook I found at a thrift store. It's yummy and super easy to make! Ingredients:
1 (16 ounce) can pink salmon |
1 tablespoon finely chopped onion |
2 tablespoons margarine or 2 tablespoons butter |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1/4 cup milk |
1 (16 ounce) can tomatoes, cut up |
1 tablespoon snipped parsley |
Directions:
1. Drain salmon, reserving liquid.
2. Remove skin and bones from salmon, and then flake.
3. Cook onion in margarine until tender, but not brown.
4. Add soup and then gradually blend in reserved salmon liquid and milk.
5. Add undrained tomatoes, salmon, parsley and sprinkling of salt and pepper to taste.
6. Cover and simmer for 10 minutes. Enjoy!
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